Servings: 4 | Preparation Time: 10 minutes | Cooking Time: 10 minutes
• 1 tbsp (15 mL) vegetable oil
• 1 onion, chopped
• 3/4 cup (175 mL) chopped green pepper
• 2 cloves garlic, minced
• 1 tsp (5 mL) chili powder (optional)
• 11/2 cups (375 mL) chopped fresh tomatoes
• 3 cups (750 mL) cooked rice
• 1/2 tsp (2 mL) hot pepper sauce (optional)
• 4 eggs, poached
In non-stick skillet, heat oil over medium heat. Add onion, green pepper, garlic, and chili powder and cook, stirring, for about 5 minutes or until softened.
Stir in tomatoes and cook for 1 minute.
Add cooked rice and hot pepper sauce (if using); cook, stirring, for about 5 minutes or until heated through.
Divide rice mixture among plates and top each with an egg before serving.
Calories: 299
Fat: 10 g
Saturated: 2 g
Cholesterol: 186 mg
Sodium: 75 mg
Potassium: 361 mg
Carbohydrates: 42 g
Fibre: 4 g
Protein: 11 g
