* Crossposted from: RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Arroz Con Huevos
 Categories: Egg and che, All meatles, Mexican, All egg and
      Yield: 2 servings
 
      1 c  Water
    1/2 c  Rice
    1/4 c  Onion
      1    Garlic clove
    1/2 t  Salt
    1/2 c  Green bell pepper
      2 T  Taco sauce
    1/2 c  Tomato
      4    Egg
    1/4 c  Cheddar cheese
 
  1.  In medium saucepan combine water, rice, onion, garlic and salt.
  Cover. Over high heat, bring to boiling. Reduce heat to keep water
  simmering. About 10 minutes before rice is done, stir in green 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. To poach eggs top-of-range, in 1-quart
  saucepan or 8- to 10-inch omelet pan or skillet, heat 2 to 3 inches
  of water to boiling.  Reduce heat to keep water simmering.  Break
  eggs into bowl.  Then, slip eggs into water, holding bowl close to
  water's surface, letting the eggs slide one by one into the water.
  Cook 3 to 5 minutes, depending on desired doneness.  With slotted
  spoon, lift out eggs. Drain in spoon or on paper towels and trim any
  rough edges, if desired. 3. To poach eggs in microwave, pour about
  2/3 cup water into 1-quart bowl or baking dish. Break and slip in
  eggs. Prick yolks with tip of knife or wooden pick. Cover dish with
  lid or plastic wrap. Cook on High 1 1/2 to 3 minutes. Let stand 1 to
  2 minutes to complete cooking, if necessary.  Lift out with slotted
  spoon. 4. To serve, spoon half of the reserved rice mixture onto each
  of two plates. Top each with 2 of the poached eggs.  Sprinkle each
  egg with 1 tablespoon of the cheese.
 
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These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
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