Arroz Con Huevos (rice With Eggs)

Total Time: 18 mins Preparation Time: 5 mins Cook Time: 13 mins

Ingredients

• Servings: 2
• 1/2 cup brown rice, converted
• 1/4 cup onion, chopped
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/2 cup green bell pepper, chopped
• 2 tablespoons salsa, jarred
• 1/2 cup tomato, chopped
• 2 eggs
• 2 tablespoons cheddar cheese, shredded

Recipe

• 1 in a medium saucepan, combine rice, onion, garlic, salt and 1 cup water. cover and bring to a boil over high heat. reduce to a simmer and cook, covered 10 minutes.
• 2 meanwhile, bring 2 to 3 inches water to a boil in a deep skillet.
• 3 when rice is done, stir in bell pepper, salsa and tomato. set aside, covered.
• 4 break cold eggs, one at a time, into a custard cup or saucer. holding dish close to water's surface, slip eggs, one by one, into boiling water. adjust heat to maintain a simmer. cook until whites are 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 ragged edges, if desired.
• 6 to serve, divide rice mixture between 2 plates and top each with a poached egg. sprinkle with cheese and serve immediately.