Real Recipes From Real Home Cooks ®

rice and egg

(1 rating)
Recipe by
J. White Harris
Gallatin, TN

Eggs go well with rice. This recipe uses poached eggs. Often a raw egg is broken over hot cooked rice and as the egg is mixed into the hot rice the heat of the rice cooks the egg.

(1 rating)
yield 2 or 4
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For rice and egg

  • 1 c
  • 1/2 c
  • 1/4 c
    chopped onion
  • 1 clove
    garlic, minced
  • 1/2 tsp
    salt (optional)
  • 1/2 c
    green pepper, chopped
  • 2 Tbsp
    bottled taco sauce or salsa
  • 1/2 c
    chopped tomato
  • 4
  • 1/4 c
    (1 oz.) shredded reduced-fat cheddar cheese

How To Make rice and egg

  • 1
    RICE: 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.
  • 2
    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.
  • 3
    Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.
  • 4
    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.
  • 5
    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.
  • 6
    With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
  • 7
    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.