ARROZ CON HUEVOS
List of 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 oz.) shredded reduced-fat Cheddar cheese
Recipe
Makes 2 to 4 servings)
In medium saucepan stir together 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 (check
rice package for total cooking time needed), stir in green pepper and
taco sauce. 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.
In saucepan or deep omelet pan, bring 2 to 3 inches of water to
boiling. Reduce heat to keep water gently simmering. Break cold eggs,
1 at a time, into custard cup or saucer or break several into bowl.
Holding dish close to water's surface, slip eggs, 1 by 1 into water.
Cook until whites are completely set and yolks begin to thicken but
are not hard, about 3 to 5 minutes. With slotted spoon, lift out
eggs. Drain in spoon or on paper towels and trim any rough edges, if
desired.
To serve, spoon 1/4 (1/2) of the reserved rice mixture onto each of 4
(2) plates. Top each with 1 (2) of the poached eggs, sprinkle each
egg with 1 tablespoon of the cheese
|
|
member logon
