Ingredients:

  • 2 cups cooked white rice
  • 2 cups cooked canary beans or black beans
  • 2 tbsp vegetable oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp Ají Amarillo paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • salt to taste
  • black pepper to taste
  • 1 medium red onion, thinly sliced into half-moons
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped
  • 1 small ají amarillo pepper, seeded and minced
  • 1/4 tsp salt

Instructions:

  1. Heat the vegetable oil in a skillet over medium-high heat. Sauté diced yellow onion for 3–5 minutes until translucent and slightly golden.
  2. Stir in minced garlic, Ají Amarillo paste, cumin, and oregano. Cook for another 2 minutes, stirring constantly, until fragrant.
  3. In a large mixing bowl, partially mash the cooked beans with a potato masher, leaving some whole. Fold in the cooked rice and stir until well-integrated.
  4. Transfer the rice and bean mixture to the skillet. Stir to coat in the aromatics, then press the mixture down with a spatula to form one large cake or several smaller patties.
  5. Cook undisturbed for 5–7 minutes per side until a deep mahogany brown crust forms. Press down firmly when flipping to ensure maximum contact with heat.
  6. While the cakes are searing, toss sliced red onion with lime juice, salt, minced ají amarillo, and cilantro. Let sit for 10 minutes before serving as a topping.