Black Beans and Rice

Using canned black beans speeds up the preparation of this flavor-packed meatless classic. MORE+ LESS-

By Betty Crocker Kitchens

October 3, 2013

1 1/4

cups uncooked regular long-grain brown rice

2 1/2

cups water

large onion, chopped (1 cup)

medium green bell pepper, chopped (1 cup)

medium carrots, chopped (3/4 cup)

cup orange juice

teaspoons paprika

teaspoon ground coriander

1/8

teaspoon crushed red pepper flakes

cloves garlic, finely chopped

can (14.5 oz) Muir Glen™ organic whole tomatoes, undrained

can (15 oz) Progresso™ black beans, drained, rinsed

cup Yoplait® Fat Free plain yogurt (from 2-lb container)

lime, cut into wedges

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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.

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.