This satisfying and filling side dish pairs well with almost any meat or seafood. If your children are not wild about spices or exotic flavors, forget 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. Here is how to make the perfect rice and beans for kids.
Yield: 4 servings
Ingredients
Vegetable oil
1 large yellow onion, diced
1/2 cup aji amarillo paste
1 cup long-grain white rice
2 cups canary beans, soaked overnight
1/4 cup cilantro
kosher salt, to taste
Directions
Bring beans and 2 quarts of water to a boil in a large saucepan. 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 one tablespoon of vegetable oil. Boil for 1 minute and stir. Add to a bowl. Cover tightly and simmer for 35 minutes, until cooked through.
In a large sauté pan, heat two tablespoons of oil on medium. Season with salt and sauté for 4 minutes. Add aji Amarillo paste and sauté and additional 2-3 minutes. Then, add the onion mixture and cilantro to the bowl. Mix well.
Heat three tablespoons of oil to sauté pan and heat on medium. Add rice and beans, flatten, and sauté until the entire mixture is crispy, about 5–7 minutes. Serve immediately.
