Cuban Black Beans and Rice

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  • 25 min prep time
  • 1 hr 10 min total time
  • 14 ingredients
  • 6 servings

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

Directions

  1. 1 Cook rice in water as directed on package, omitting salt.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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