Arroz con Huevos

Makes 2 Servings

1 cup water

1/2 cup rice

1/4 cup chopped onion

1 clove garlic, minced

1/2 teaspoon salt, optional

1/2 cup chopped green pepper

2 tablespoons salsa or taco sauce

1/2 cup chopped tomato

2 eggs

2 tablespoons (0.5 oz.) shredded reduced-fat Cheddar cheese

1. In medium saucepan, combine water, rice, onion, garlic and salt, if desired. Cover. Over high heat, bring to boiling. Reduce heat to keep water simmering. About 10 minutes before rice is done, stir in pepper and salsa.

2. Re-cover and cook until rice is tender, about 10 minutes longer. Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.

3. In saucepan or deep omelet pan or skillet, heat 2 to 3 inches of water to boiling. Reduce heat to keep water simmering. Break cold eggs, one at a time, into custard cup or saucer.

4. Holding dish close to water’s surface, slip eggs, one by one, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes. 

5. With slotted spoon, lift out eggs. Drain in spoon or on paper towels. Trim any rough edges, if desired. To serve, spoon 1 cup of the reserved rice mixture onto each of 2 plates.

6. Top each with a poached egg. Sprinkle each egg with 1 tablespoon of the cheese.

This recipe and photo is used courtesy of the American Egg Board, www.incredibleegg.org

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