Fiesta Beans and Rice

Ingredients

• 15 ounce no-salt-added black beans drained canned
• 1.5 cups brown rice long-grain uncooked
• 1 tablespoon chili powder 
• 1 cup mushrooms fresh sliced
• 1 clove garlic minced
• 1 cup bell pepper green finely chopped
• 1 teaspoon ground cumin 
• 0.3 cup nonfat cream sour
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 1 teaspoon oregano dried
• 1 teaspoon paprika 
• 0.5 teaspoon salt 
• 0.3 cup no-salt-added tomato paste 
• 16 ounce no-salt-added tomato sauce canned
• 1.3 cups vegetable broth undiluted canned
• 2.3 cups water divided

Equipment

• bowl
• sauce pan
• dutch oven

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.
3. Add onion and garlic; saute until tender.
4. 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.
5. 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.