Black Beans and Rice

By t1bishop

Hands on: 15minutes
Total time: 50 minutes

Ingredients

• 1 1/4 cups uncooked brown rice
• 1 medium chopped onion
• 1 medium «hopped green bell pepper
• 2 medium chopped carrots
• 1 cup orange juice
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 1/4 to 1/2 teaspoon crushed red pepper
• 2 cloves minced garlic
• 1 (14.S-ounce) can diced undrained fire-roasted tomatoes
• 1 14.5-ounce) can rinsed reduced-sodium black beans
• Fat-free sour cream
• Lime wedges

Preparation

Step 1

Cook rice according to directions without salt. Meanwhile, in a
2-quart sauce pan, heat onion, bell pepper, carrots, juice, paprika,
coriander, crushed red pepper, garlic and tomatoes to boiling; reduce
heat. Cover; simmer about 45 minutes or until thickened, stirring
occasionally. Remove from heat. Stir in beans. In a blender or food
processor blend one cup of mixture until smooth (see Note). Stir
mixture into bean mixture in pan. Cook on medium 3 minutes or until hot. Serve over rice; garnish with sour cream. Sprinkle with additional paprika if desired. Serve With lime wedges.

Note: If you have an immersion blender, use it instead of blender or food processor for easier clean-up.