Arroz Con Huevos (Rice With Eggs) - cooking 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 tomatoes, chopped
2 eggs
2 tablespoons cheddar cheese, shredded

Preparation

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.
Meanwhile, bring 2 to 3 inches water to a boil in a deep skillet.
When rice is done, stir in bell pepper, salsa and tomato. Set aside, covered.
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.
With slotted spoon, lift out eggs. Drain in spoon or on paper towels. Trim any ragged edges, if desired.
To serve, divide rice mixture between 2 plates and top each with a poached egg. Sprinkle with cheese and serve immediately.