Fiesta Beans and Rice

Recipe from

Oxmoor House

Nutritional Information

Calories 304
Caloriesfromfat 9 %
Fat 3.1 g
Satfat 0.5 g
Monofat 1.2 g
Polyfat 0.9 g
Protein 10.5 g
Carbohydrate 59.7 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 200 mg
Calcium 0.0 mg

Ingredients

2 1/4 cups water, divided
1 1/2 cups long-grain brown rice, uncooked
1 1/4 cups canned vegetable broth, undiluted
1 cup sliced fresh mushrooms
1 cup finely chopped green pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon olive oil
1 cup chopped onion
1 clove garlic, minced
1/4 cup no-salt-added tomato paste
1 tablespoon chili powder
2 (8-ounce) cans no-salt-added tomato sauce
1 (15-ounce) can no-salt-added black beans, drained
1/4 cup plus 2 tablespoons nonfat sour cream

Preparation

Combine 1 1/2 cups water, rice, and next 7 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 to 35 minutes or until rice is tender and liquid is absorbed.

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute until tender. Add remaining 3/4 cup water, tomato paste, and next 3 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 25 minutes, stirring occasionally.

Spoon rice mixture evenly into individual serving bowls, making a well in each serving with the back of a spoon. Spoon bean mixture evenly over rice, and top each serving with 1 tablespoon sour cream.

Note:

Oxmoor House Cooking Light Collection

January 1996
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