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Prep 25min
Total1hr10min
Servings6
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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
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Steps
1
Cook rice in water as directed on package, omitting salt.
2
Meanwhile, in 2-quart saucepan, heat onion, bell pepper, carrots, orange juice, paprika, coriander, red pepper flakes, garlic and tomatoes to boiling; reduce heat. Cover; simmer about 45 minutes, stirring occasionally, until thickened.
3
Remove vegetable mixture from heat. Stir in beans. In blender or food processor, place 1 cup of the bean mixture. Cover; blend on medium speed about 30 seconds or until smooth.
4
Stir blended mixture into bean mixture in saucepan. Cook over medium heat about 3 minutes or until hot. Serve over rice with yogurt. Sprinkle with additional paprika if desired. Serve with lime wedges.
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Coriander, native to the Mediterranean and Asia, is the seed of the cilantro, or Chinese parsley, plant. Ground coriander has an aromatic, light, lemony flavor and is used in both baking and cooking.
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