This satisfying and filling side dish pairs well with almost any meat or seafood. If your children aren’t wild about spices or exotic flavors, then forget about the cilantro and go easy on the chili paste. If you’re in a rush or looking for a healthier option, don’t sauté the rice and beans in oil – the dish won’t be crispy, which is one of our favorite parts, but it will still taste great.
In a large saucepan, bring beans and 2 quarts of water to a boil. Reduce to a simmer and cook until very tender, about 70–80 minutes. Drain beans and mash with a fork or potato masher. Add to a large bowl.
In a medium saucepan, bring 2 cups of water to a boil. Add rice and 1 tablespoon of vegetable oil. Boil for 1 minute and stir. Cover tightly and simmer for 35 minutes, until cooked through. Add to bowl.
In a large sauté pan, heat 2 tablespoons of oil on medium. Season with salt and sauté for 4 minutes. Add aji amarillo paste and sauté and additional 2-3 minutes. Add onion mixture and cilantro to bowl. Mix well.
Heat 3 tablespoons oil to sauté pan and heat on medium. Add rice and beans, flatten, and sauté until entire mixture is crispy, about 5–7 minutes.
