mexican rice with poached egg

By Jody

Ingredients

• 3/4 3/4 3/4 of vegan sausage log
• 1 1 1 medium onion, diced
• 1 1 1 medium red pepper, diced
• 1 1 1 jalapeno seeded and minced
• 2 2 2 garlic cloves, minced
• 1 1 1 cube vegan boullion
• 2 2 2 tsp cumin
• 1 1/2 1 1/2 1/2 tbsp. taco seasoning
• 1 1 1 c uncooked brown rice
• 3 3 3 c water
• 2 2 2 eggs
• 1 1 1 avocado, peeled and diced
• warm tortillas for dipping

Preparation

Step 1

IN dutch oven over medium heat, cook sausage, crumbling with onion and peppers until vegetables are soft. add garlic; cook 1 minute longer. stir in boullion, cumin, taco seasoning.
add rice and brown lightly. pour in water. bring to a boil. reduce heat; simmer, covered for 45 minutes until water is absorbed.
In saucepan, boil water, then reduce to a simmer. put egg in a ramekin and slip into water. cook uncovered until whites are completely set and yolks are thickened. 3-5 minutes. remove with a slotted spoon.
place rice in a bowl, sprinkle with avocado, top with a egg and serve with a warm tortilla.