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Fiesta Beans and Rice

Yield 6 servings.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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