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Black Beans and Rice image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 14

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


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

Nutrition Facts : Calories 320, Carbohydrate 63 g, Cholesterol 0 mg, Fiber 13 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 12 g, TransFat 0 g

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