1 cup water
1 cup instant rice
1 jar (16 oz.) salsa
¼ - ½ cup shredded reduced-fat Cheddar or Monterey Jack cheese
Evenly coat a 10” skillet with spray. Pour in water and bring to boiling. Stir in rice. Cover pan and remove from heat, letting it stand for 5 minutes.
Stir in salsa and cook over medium heat, stirring constantly, until bubbly and heated through – about 2 to 5 minutes.
With back of spoon, make 4 indentations (about 2 inches in diameter) in mixture. Crack and slip an egg into each indentation. Cover. Cook over medium heat until whites are completely set and yolks begin to thicken but are not hard – about 5 to 6 minutes. Sprinkle with cheese. Cover and let stand until cheese is melted. Serves 2 to 4