1 c. water 1/2 c. rice 1/4 c. onion, chopped 1 clove garlic, minced 1/2 tsp. salt, optional 1/2 c. green pepper, chopped 2 Tbsp. bottled taco sauce OR salsa 1/2 c. tomato, chopped 4 eggs 1/4 c. reduced fat cheddar cheese
What to do:
1. In medium saucepan over high heat, stir together water, rice, onion, garlic and salt (if desired). Cover and bring to a boil. Reduce heat to keep water simmering. 2. About 10 min. before rice is done (check rice pkg. for total cooking time needed), stir in green pepper and taco sauce. Re-cover and cook until rice is tender, about 10 min. longer. Stir in tomato. Remove from heat, cover and keep warm while poaching eggs. 3. In saucepan or deep omelet pan, bring 2 - 3 inches of water to a boil. Reduce heat to keep water gently simmering. Break cold eggs, one 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 min. 4. 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 (or 1/2, for 2 total servings) of the reserved rice mixture onto each of 4 (or 2) plates. Top each with 1 (or 2) of the poached eggs, sprinkle each egg with cheese.
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