Arroz Con Huevos Rice With Eggs Recipes

ARROZ CON HUEVO OR RICE WITH EGG {ULTIMATE LATIN LAZY LUNCH}

Steps:

• Heat the oil to medium, add the eggs and cook to desired doneness.
• Serve the fried egg(s) with rice and ripe plantains. Can also add avocado slices, tomato slices or tomato onion curtido salsa.

ARROZ CON HUEVOS

Steps:

• Heat oil in deep non-stick skillet over medium heat. Add onion and green pepper; cook, stirring frequently until onion is soft, about 6 minutes. Stir in garlic and tomatoes; cook for 1 minute. Stir in cooked rice and hot pepper sauce; heat through.
• Poach or fry eggs in separate pan, to desired doneness. Spoon rice onto serving plates and top with eggs. Serve with additional hot pepper sauce, if desired.

ARROZ CON HUEVOS (RICE WITH EGGS)

Steps:

• 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.

ARROZ CON HUEVOS

Steps:

• 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.