Arroz Con Huevos (Mexico) (4 servings) 1 cup water 1/2 cup rice 1/2 cup chopped tomato 1/2 cup chopped green pepper 1/4 cup chopped onion 1/4 cup shredded Cheddar cheese 4 large eggs 1 Tablespoon hot sauce 1 clove garlic - minced 1/2 teaspoon salt In a medium sauce pan over medium-high heat, bring the water to a boil. Add the rice, onion, garlic and salt. Let the water return to a boil for 1 minute. Reduce heat to a simmer and cook 10 minutes more until rice is tender. Stir in the green pepper and hot sauce and continue to cook for 8 minutes until the green pepper is softened. Remove from heat, stir in tomato and set aside. Fill a separate smaller sauce pan with about 3 inches of water. Place over medium heat until water is just below boiling. Carefully and gently break eggs into the water one at a time. Cook until whites are completely set and yolks are cooked to desired consistency - 3 to 5 minutes depending on taste. Lift eggs from water with a slotted spoon and place on stacked paper towels to drain and to remove hanging strands. Divide the rice evenly among 4 serving plates. Top each rice serving with a poached egg. Sprinkle cheese evenly over the portions and add a couple drops of hot sauce to each for the finishing touch. Cooking Notes: This is also great when the eggs are fried or scrambled instead of poached. The rice on its own makes a terrific side dish for any Mexican or Southwestern meal. So, consider doubling that portion of the recipe and using it again that night or the next day. Flavorful spicy rice with poached eggs just like you get south of the border. When we originally had this is was for dinner... a great dinner! Breakfast for dinner rules... in any language! Mr Breakfast would like to thank Bennett for this recipe. Recipe number 1746. Submitted 5/20/2006.