This hearty entree, Spanish rice and egg skillet supper, is a fast and flavorful whole meal in itself. Serve with milk to include all four of the basic food groups. For a stronger Spanish accent, add chili powder to taste to the rice mixture before cooking.
In 10-inch omelet pan or skillet, combine 1 (15-ounce) can tomato sauce, 1 1/2 cups quick-cooking rice, 1/2 cup chopped green pepper, 1/4 cup water and 1/4 teaspoon salt.
With spoon, make 8 indentations, about 2 inches in diameter in rice mixture. Break and slip an egg into each indentation. Cover and cook over medium-high heat until egg whites are almost set, about 7 to 9 minutes. Uncover and sprinkle with 1/2 cup shredded Cheddar cheese. Re-cover, remove from heat and let stand until whites are set and cheese is melted, about 2 to 3 minutes. Makes 4 servings.