Arroz Con Huevos (Rice With Eggs) |
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Prep Time: 5 Minutes Cook Time: 13 Minutes |
Ready In: 18 Minutes Servings: 2 |
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Eggs are healthful, economical sources of protein and a host of other nutrients including all the B vitamins, zinc, selenium and vision-protecting lutein. This was adapted from the National Egg Board & found in the Miami Herald. I plan to cook brown rice ahead of time & reheat 1 cup portions in the microwave with microwave with the onion, garlic & salt then proceed with the recipe. Ingredients:
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 |
Directions:
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.
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