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Cook'n with Betty Crocker 
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Cuban Black Beans and Rice |
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Serves: 6 Print this Recipe1 (14 1/2-ounce) can whole tomatoes, undrained 1 cup orange juice 1 cup chopped onions (about 1 large) 1 medium green bell peppers, chopped (1 cup) 1 1/2 medium carrots, chopped (3/4 cup) 2 cloves garlic, finely chopped 2 teaspoons paprika 1 teaspoon ground coriander 1/8 teaspoon crushed red pepper 1 (15-ounce) can black beans, rinsed and drained 4 cups hot cooked brown rice 1 cup nonfat plain yogurt 1 lime, cut into 6 wedges, if desired Heat tomatoes, orange juice, onion, bell pepper, carrots, garlic, paprika, coriander, and red pepper to boiling in 2-quart saucepan, breaking up tomatoes; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until thick; remove from heat. Stir in beans. Place 1 cup of the bean mixture in blender or food processor. Cover and blend about 30 seconds or until smooth. Stir blended mixture into bean mixture in saucepan. Cook over medium heat about 3 minutes or until hot. Serve over rice with yogurt and lime wedges. 1 Serving: Calories 300 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 63mg; Sodium 160mg; Carbohydrate 63g (Dietary Fiber 6g); Protein 13g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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