Puerto Rican Rice
8 3/4 ounce Rice, long grain white
5 tsp. Olive oil
4 1/2 oz Onions, chopped
4 1/2 oz Carrots, fine chopped
3 1/4 oz Celery, fine chopped
4 1/2 oz Red Onion diced 1/4″
4 1/2 oz Green Peppers diced 1/4″
1 3/4 tsp. salt
3/4 tsp. Black Pepper

Cook rice. Heat oil. Add onions, carrots and celery and sauté until tender but not brown (5 minutes). Stir in garlic, sauté 2 min. Add red onions and peppers and saute until bell pepper is just crisp-tender, 3minutes. Add cooked rice, salt, pepper, combine.

Puerto Rican Beans
13 1/2 ounce Kidney Beans
5 tsp. Olive Oil
6 3/4 ounce Onions, diced
1/2 ounce Garlic, minced
3/4 ounce Base vegetarian Chicken
3 1/2 cups Water
2 whole Bay Leaves
1/4 tsp. Cinnamon
1/2 tsp. Salt
1/8 tsp. Tabasco Sauce
3 1/4 ounce Cheddar cheese, grated

Carefully pick beans to remove all debris. Cover with water and soak beans overnight. Use enough cold water to cover by 3 inches. Drain. Rinse and drain again to remove all rocks. Add recipe amount pressure cooker about 1 hour. Heat oil. Add onions . Cover and cook until golden brown, stirring frequently, about 15 minutes. Stir in garlic, sauté uncovered about 3 minutes. Add vegetarian consommé to beans, then add beans, bay leaves, salt, Tabasco sauce to onions. Bring to boil, reduce heat, cover and simmer 20 minutes.