Ingredients
Scale
- 500 g cooked and drained canary beans (3 cups)
- 450 g cooked and chilled white rice (4½ cups)
- 150 g chopped red onion (1 large onion)
- 20 g garlic paste (4 garlic cloves)
- 45 g ají amarillo paste (3 tablespoons)
- 30 ml vegetable oil (2 tablespoons)
- 5 g ground cumin (1 teaspoon)
- 5 g dried oregano (1 teaspoon)
- 8 g salt (1½ teaspoons)
- 3 g ground black pepper (½ teaspoon)
- 30 ml additional vegetable oil for browning (2 tablespoons)
- 10 g chopped fresh cilantro (¼ cup), optional