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Recipes    |
Beans and Rice with an Egg Twist
There are some nights when you just want a quick and easy dinner. No that doesn’t mean a cheat meal trip to Taco Bell or Mickey D’s but something that I can whip up in about 10 minutes. We always like to keep some long grain brown rice cooked up and stored in the refrigerator for these nights as it is has a solid fat burning reputation and the health benefits in regards to disease prevention and as an immune system booster are just an added bonus. This makes two servings. Ingredients: • 2 cups of long grain brown rice (cooked) • 2/3 cup of kidney beans (rinsed) • 1/4 cup yellow onion, chopped • 1/2 cup bell pepper (red or green), chopped • 1 tsp of chipotle powder • 2 Omega 3 eggs • 2 tbsp reduced fat shredded Cabot cheese Directions: 1. Heat the brown rice in the microwave 2. Spray your skillet with Pam no-stick spray and sauté’ the onions for two to three minutes on low medium heat 3. Add the eggs and cook 4. Once the rice is done heating add the kidney beans and chipotle powder (the heat from the rice will heat the beans) 5. Top with the cooked egg and cheese Serves 2 Nutritional Info (per serving) Protein 18g Carbs 65g Fat 8.5g Trans Fat 0g Saturated Fat 2.5g Sodium 358mg Sugar 5g Calories 401 |
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