Cuban Black Beans and Rice

By á-14445

Ingredients

• 1 14 1/2 oz can whole tomatoes, undrained
• 1 cup orange juice
• 1 cup chopped onion
• garlic
• 1 medium green bell pepper, chopped
• 1 1/2 medium carrots, chopped
• 2 tsp paprika
• 1 tsp coriander
• 1/8 tsp crushed red pepper
• 1 15 oz can black beans, rinsed and drained
• rice
• non fat sour cream
• shredded cheddar

Preparation

Step 1

Heat tomatoes, orange juice, onion, bell pepper, carrots, garlic, paprika, coriander, and red pepper to boiling, breaking up tomatoes; reduce heat. Cover and simmer for 45 minutes, stirring occasionally, until thick. Stir in beans. Heat through. Place 1 cup of bean mix in blender. Blend until smooth. Stir blended mix into bean mixture. Cook over medium heat about 3 minutes or until hot. Serve over rice with sour cream and cheese.