Preparation / Directions:
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 chees
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