Monday, September 7, 2009

Chipotle Spiced Baked Beans, Rice and Egg

On the trend of Mexican spiced breakfast dishes, but missing my regular brown rice breakfast, I made this for lunch... Very filling! You could add whatever chilli spice you like. The chipotle spice was a present, it has a very smoky taste. I actually cooked double the quantity and then refrigerated the other portion for breakfast tomorrow. Because of my job, I tend to eat a substantial breakfast about 10am and then 3 or 4 much smaller snacks at 2-3 hour intervals! I eat a bit more on days off because I get up earlier...

Nutrition Data (for 1)
Calories 449
Protein 19.4g
Carbohydrate 77.9g
Fat 6.5g
Dietary Fibre 13.5g

1/2 x 420g can of baked beans, drained of most of the tomato sauce
25g frozen peas
1 eggs, beaten
Chipotle chile ground spice, according to taste
150g cooked brown rice
2 plums
1/2 tablespoon sweet jalapeno sauce

  • Roughly chop the plums and stir in the sweet jalapeno sauce. Put in a small serving bowl in the fridge.
  • Put the drained baked beans and frozen peas in a saucepan and heat. Stir in the beaten egg and continue to heat, stirring until the egg is cooked throughout the mixture. Add chipotle chile spice according to taste.
  • Stir in the cooked brown rice and heat until hot. Taste again, and add more chipotle spice if wanted.
  • Serve in a bowl with the plum salsa side dish.

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