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Black Beans and Rice
Black Beans and Rice
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Quick and flavorful veggie chili with canned black beans.
Ingredients:
  • 1 1/4 cups uncooked regular long-grain brown rice
  • 2 1/2 cups water
  • 1 large onion, chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 2 medium carrots, chopped (3/4 cup)
  • 1 cup orange juice
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1/8 teaspoon crushed red pepper flakes
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 oz) Muir Glen™ organic whole tomatoes, undrained
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
  • 1 lime, cut into wedges
Instructions:
  • Prepare the rice in water according to the package instructions, excluding salt.
  • In a 2-quart saucepan, bring a flavorful mix of onions, bell peppers, carrots, orange juice, paprika, coriander, red pepper flakes, garlic, and tomatoes to a boil. Lower the heat, cover, and let it simmer for about 45 minutes, stirring occasionally, until the sauce thickens beautifully.
  • Take the vegetable mixture off the heat, then mix in the beans. Transfer 1 cup of the mixture into a blender or food processor. Blend on medium speed for about 30 seconds until smooth.
  • Add the blended mixture to the beans in the saucepan and cook over medium heat for about 3 minutes until heated through. Serve over rice with a dollop of yogurt, and if desired, sprinkle with extra paprika and serve with lime wedges on the side.

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