| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Arroz con Huevos

2 cups water
1 cup uncooked rice
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
1 cup chopped green pepper
4 tablespoons taco sauce
1 cup chopped tomato
8 large eggs
1/2 cup shredded cheddar cheese

1. In medium saucepan, stir together water, rice, onion, garlic and salt. Cover. Over high heat, bring to boiling. Reduce heat to simmering. About 10 minutes before rice is done, stir in green pepper and taco sauce. Cover and cook until rice is tender, about 10 minutes. Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.
2. To serve, spoon half of the reserved rice mixture onto each of 2 plates. Top each with 2 of the poached eggs. Sprinkle each egg with 1 tablespoon of the cheese.

Makes 3 servings.

Recipe and photograph provided courtesy of American Egg Board.