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Recipe Summary

Yield:
6 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

304 calories; calories from fat 9%; fat 3.1g; saturated fat 0.5g; mono fat 1.2g; poly fat 0.9g; protein 10.5g; carbohydrates 59.7g; sodium 200mg.
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