Cuban Black Beans and Rice ( 4.5 points)

Recipe Ingredients

14 1/4 oz	404g	Whole tomatoes - undrained
1 cup	237ml	Orange juice
1 cup	62g / 2.2oz	Chopped onion (about 1 large)
1 cup	146g / 5.1oz	Green bell pepper - chopped (1 cup) (medium)
1 1/2 cups	165g / 5.8oz	Carrots - chopped (3/4 cup) (medium)
2		Garlic - finely chopped
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Ground coriander
1/8 teaspoon	0.6ml	Crushed red pepper
15 oz	426g	Black beans - rinsed and drained
4 cups	640g / 22oz	Hot cooked brown rice
1 cup	237ml	Plain nonfat yogurt
1		Lime - cut into 6 wedges,
		If desired

Recipe Instructions

Heat tomatoes, orange juice, onion, bell pepper, carrots, garlic, paprika,

coriander, and red pepper to boiling in 2-quart saucepan, breaking up

tomatoes; reduce heat. Cover and simmer about 45 minutes, stirring

occasionally, until thick; remove from heat. Stir in beans.

Place 1 cup of the bean mixture in blender or food processor. Cover and

blend 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 and lime wedges.

Copyright:

"© General Mills, Inc. 1998."

Per serving: 289 Calories (kcal); 2g Total Fat; (6% calories from fat);

11g

Protein; 58g Carbohydrate; 1mg Cholesterol; 358mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2

Fruit; 0 Fat; 0 Other Carbohydrates

Shared by: S. May, PointsTowardSuccess

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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