To Prep:

1. Clean and rinse dried kidney beans, removing any debris.
2. Soak in 4 quarts warm water for at least 8 hours before cooking.
3. Reserve 11 cups of the water for cooking, and discard the rest. Rinse and drain beans, and set aside.

To Make Sofrito and Pressure Cook:

1. Add the onion, bell pepper, tomato, garlic, and 1 tablespoon vegetable oil to a medium-sized saute pan, and place over medium heat. Saute for 4 minutes, stirring constantly.
2. Add 1 cup reserved water, bouillon cube, smoked paprika, ground cumin, and black pepper.
3. Simmer for 5 minutes, stirring occasionally. Remove from heat and set pan aside for 2 minutes.
4. In either a stove-top or electric pressure cooker, add drained beans and 6 cups reserved water.
5. Transfer vegetable mixture to pressure cooker. Stir. Secure lid and cook for 20 minutes. Allow pressure to release naturally.

To Cook Rice and Finish Dish:

1. Meanwhile, coat a large, heavy pot with remaining vegetable oil and place over medium heat. Add rice and salt.
2. Saute rice for 2 minutes until slightly toasted, then add 4 cups water and mix well. When water starts to gently boil, cover and reduce heat to medium-low. Cook for 20 minutes.
3. Uncover rice and fluff thoroughly with a fork.
4. Fold rice and beans together in the pot or in a large bowl, using a rubber spatula.
5. Sprinkle cilantro on top and serve.