Mexican rice with poached eggs

This Mexican rice recipe topped with soft poached eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal.

—Jeanne Lewis, Brooklyn, MI

Prep: 20 min. • Cook: 30 min. Makes: 6 servings

1 lb. bulk spicy pork sausage 1 medium onion, diced 1 medium sweet red pepper, diced 1 to 2 seeded jalapeno peppers, minced 2 garlic cloves, minced

1 Tbsp. beef base 2 tsp. ground cumin 1 tsp. pepper 1 cup uncooked long grain rice 2 cups water 6 large eggs 1 cup shredded sharp cheddar cheese

Warm corn or flour tortillas (6 in.)

1. In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper.

2. Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and the rice is tender,

18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm.

3. Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. Serve with warm tortillas.

Per serving: 482 cal., 28g fat (10g sat. fat), 246mg chol., 998mg sod., 34g carb. (3g sugars, 1g fiber), 22g pro.