 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 1/4 cups water, divided |
1 1/2 cups long-grain brown rice, uncooked |
1 1/4 cups canned vegetable broth, undiluted |
1 cup sliced fresh mushrooms |
1 cup finely chopped green pepper |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 teaspoon paprika |
1/2 teaspoon salt |
1 teaspoon olive oil |
1 cup chopped onion |
1 clove garlic, minced |
1/4 cup no-salt-added tomato paste |
1 tablespoon chili powder |
2 (8-ounce) cans no-salt-added tomato sauce |
1 (15-ounce) can no-salt-added black beans, drained |
1/4 cup plus 2 tablespoons nonfat sour cream |
Directions:
1. 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.
2. 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.
3. 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.
|
|