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1/3 cup oil, divided
3/4 cup chopped red onion
2 tablespoons finely chopped garlic
2 tablespoons aji amarillo paste (yellow hot pepper paste)
1 can (15 oz each) pinto beans, drained, rinsed
1/2 teaspoon salt
4 eggs
Cook rice according to package directions. Heat half of oil in large skillet over medium-high heat. Add onion; cook 2 to 3 minutes or until tender, stirring occasionally. Add garlic and aji amarillo paste; cook 1 to 2 minutes more or until fragrant. Add cooked rice and beans; cook 15 to 20 minutes or until rice becomes dry and crisp, stirring occasionally. Sprinkle with salt. Meanwhile, heat remaining oil in another large nonstick skillet over medium-high heat. Add eggs and cook until whites are set and yolks are slightly runny. Serve eggs on top of rice mixture.