Best 6 Arroz Con Huevos Recipes

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.

QUICK AND EASY HUEVOS RANCHEROS

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
• Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
• Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
• Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
• Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
• Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

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.

AUTHENTIC HUEVOS RANCHEROS

Steps:

• Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
• Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
• Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.

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.

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.