Fiesta Beans and Rice

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

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.