Serves: 2
Total Calories: 313

1 cup water
1/2 cup white rice
1/4 cup onion
1 garlic clove
1/2 teaspoon salt
1/2 cup green bell pepper
2 tablespoons taco sauce
1/2 cup tomato
4 eggs
1/4 cup 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.

Nutritional Facts:

Serves: 2
Total Calories: 313
Calories from Fat: 94

More Recipes from the Cook'n Vegetarian Cookbook:
Arroz Con Huevos
Baked Flatbread with Garlic (Lahsooni Naan)
Berry Pecan Cornbread
Braided Sweet Potato Bread
Cinnamon Swirl Bread
Corn Muffins
Dilly Bread
Finnish Rye Bread
French Bread
Millet Oatmeal Bread
No-Wait Wheat-Oat Bread
Oat Bran Russian Black Bread
Raisin Bread
Sweet Potato Biscuits
Vegetarian Focaccia
Wheat Soy Sesame Bread
Whole Wheat Flatbread (Chapati)
Whole Wheat Tortillas