Arroz con Huevos (Rice with Eggs)

Poaching eggs can be a tricky operation, so if you're more comfortable with frying eggs, do that instead.
Country of Origin
Preparation time

1/2 cup long-grain rice
1/4 cup chopped onion
1 garlic clove, minced
1/2 tsp. salt (optional)
1/2 cup chopped green bell pepper
2 tbsp. taco sauce or salsa
1/2 cup chopped tomato
4 eggs
1/4 cup shredded Cheddar cheese


1. In a medium saucepan, combine rice, onion, garlic, salt (if using), and 1 cup water. Cover and bring to boil over high heat. Reduce heat to a simmer. About 10 minutes before rice is done (check rice package for total cooking time needed), stir in bell 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.

2. In a wide saucepan or deep skillet, bring 2 to 3 inches of water to a boil. Reduce to a gentle simmer. Working with 1 egg at a time, break into a custard cup or saucer. Holding dish close to water's surface, slip egg into the simmering water. (Repeat for all the eggs.) Cook until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.

3. To serve, spoon rice onto plate and top with a poached egg. Sprinkle each egg with 1 tbsp. cheese.