Arroz Con Huevos (Rice With Eggs)

1. 1

   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.

2. 2

   Meanwhile, bring 2 to 3 inches water to a boil in a deep skillet.

3. 3

   When rice is done, stir in bell pepper, salsa and tomato. Set aside, covered.

4. 4

   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.

5. 5

   With slotted spoon, lift out eggs. Drain in spoon or on paper towels. Trim any ragged edges, if desired.

6. 6

   To serve, divide rice mixture between 2 plates and top each with a poached egg. Sprinkle with cheese and serve immediately.

* Per serving · 4 servings · Values may vary.