ARROZ CON HUEVOS
Ingredients
- 1 cup water
- 0.5 cup rice
- 0.3 cup chopped onion
- 1 clove garlic, minced
- 0.5 tsp salt, optional
- 0.5 cup chopped green pepper
- 2 tbsp bottled taco sauce or salsa
- 0.5 cup chopped tomato
- 4 each eggs
- 0.3 cup (1 oz.) shredded reduced-fat Cheddar cheese
Instructions
- 1
In medium saucepan stir together water, rice, onion, garlic and salt, if desired.
- 2
Over high heat, bring to boiling.
- 3
Reduce heat to keep water simmering.
- 4
About 10 minutes before rice is done (check rice package for total cooking time needed), stir in green pepper and taco sauce.
- 5
Re-cover and cook until rice is tender, about 10 minutes longer.
- 6
Stir in tomato.
- 7
Remove from heat, cover and keep warm while poaching eggs.
- 8
In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling.
- 9
Reduce heat to keep water gently simmering.
- 10
Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl.
- 11
Holding dish close to water’s surface, slip eggs, 1 by 1 into water.
- 12
Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.
- 13
With slotted spoon, lift out eggs.
- 14
Drain in spoon or on paper towels and trim any rough edges, if desired.
- 15
To serve, spoon 1/4 (1/2) of the reserved rice mixture onto each of 4 (2) plates.
- 16
Top each with 1 (2) of the poached eggs, sprinkle each egg with 1 tablespoon of the cheese.