Arroz con Huevos (Rice with Poached Eggs)

Arroz con Huevos (Rice with Poached Eggs)

Serves 4

Ingredients:
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 bottled taco sauce or salsa
1/2 cup chopped tomato
4 eggs
1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese

Directions:
1. In a medium saucepan, combine the water, rice, onion, garlic and salt. Cover and bring to a boil over high heat, then reduce to a simmer.
2. About 10 minutes before the rice is done, stir in the green pepper and taco sauce. Cover and cook until the rice is tender, about 10 minutes more. Stir in the tomato, remove from heat and keep warm.
3. Bring 2-3 inches of water to a boil in a saucepan or deep pan and reduce to a gentle simmer. Break the eggs one at a time into a cup and slip into the water. Cook until the whites are set and the yolks begin to thicken, 3-5 minutes. Lift out with a slotted spoon and drain.
4. Spoon a quarter of the rice onto each of 4 plates. Top each with a poached egg and sprinkle with 1 tablespoon cheese.