Arroz Con Huevos (Rice With Eggs)

Name: Arroz Con Huevos (Rice With Eggs)
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Yield: 2 serving(s)
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

Submitted by Busters friend

"Eggs are healthful, economical sources of protein and a host of other nutrients including all the B vitamins, zinc, selenium and vision-protecting lutein. This was adapted from the National Egg Board & found in the Miami Herald. I plan to cook brown rice ahead of time & reheat 1 cup portions in the microwave with microwave with the onion, garlic & salt then proceed with the recipe."

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Ready In:: 18mins
Ingredients:: 9
Serves:: 2

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

directions

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.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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