At least once a week we look to have a meal that doesn’t have chicken, lean beef, fish or ground turkey, but it also doesn’t mean that it is a vegetarian meal (although sometimes it is). I like this meal on a workout day where I don’t mind my carb count being a bit higher and well I am also a sucker for beans and rice and the occasional super quick meal – this one comes in at under 10 minutes (including kitchen clean up)!
One of the other reasons we go with a meal like this is that it is a grocery budget saver — ok it’s cheap. We make sure that our rice cooker gets lots of use and we always seem to have some cooked long grain brown rice in the fridge ready for these quick meals. And brown rice is one of the ultimate fat burning foods with health benefits that read like a bestselling novel in regards to disease prevention and as an immune system booster.
I think that this dish is best with a good Mexican seasoning so I love to use our Manzanillo with its spicy flavor of Ancho, Pasilla and Chipotle Chile powder. These are three of the most popular Mexican chiles and this seasoning also has the subtle earthy taste of Mexican oregano, cumin, coriander, garlic and onion. Manzanillo seasoning is spicy but not hot and best of all it’s salt free!
I will also use this meal on my crazy high calorie days and just go with a large serving.
What You’ll Need
- 1 Cup Cooked Long Grain Brown Rice
- 1/3 Cup Kidney Beans
- 2 Tsp Manzanillo Seasoning
- 1 Large Egg
- 2 Tbsp Reduced Fat Mexican Cheese
What to Do
- Mix the beans and rice in a bowl and microwave for about 1-1/2 to 2 minutes
- Add the Manzanillo to the egg and cook scrambled egg style
- Add the egg to the top of the rice and beans and then top with cheese then microwave again for about 30 seconds so that the cheese melts
Serves 1
Nutritional Information (per serving)
| Protein | 19 g |
| Fiber | 11 g |
| Carbs | 65 g |
| Fat | 8 g |
| Calories | 411 |
