Thursday, March 1, 2007

Rice Bowl Recipe

I used the official Operation Rice Bowl recipe for this week on Ash Wednesday. It wasn't a big hit so I'm not going to repeat it. So, I'm winging it! The country of the week is Mexico, so I'm making Arroz con Huevos (recipe from the American Egg Board). This looks pretty good and I think the family will eat it. Plus, I have too many eggs in the refrigerator. Arroz con Huevos

1 cup water
1/2 cup rice
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon salt, optional
1/2 cup chopped green pepper
2 tablespoons bottled taco sauce or salsa
1/2 cup chopped tomato
4 eggs
1/4 cup (1 oz.) shredded reduced-fat Cheddar cheese

In medium saucepan stir together water, rice, onion, garlic and salt, if desired. Cover. Over high heat, bring to boiling. Reduce heat to keep water simmering. About 10 minutes before rice is done (check rice package for total cooking time needed), 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.

In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1 into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.

To serve, spoon 1/4 (1/2) of the reserved rice mixture onto each of 4 (2) plates. Top each with 1 (2) of the poached eggs, sprinkle each egg with 1 tablespoon of the cheese.

Except of course I'm using brown rice and I'll just put in a can of tomatoes instead of bothering with fresh (Because fresh tomatoes at this time of year? No way.) and I'll be frying those eggs instead of poaching them. But rice and eggs? Simple fare and cheap to boot.

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