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.
2About 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.
3Stir 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.
5Holding 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.
6With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
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.