Fiesta Beans And Rice

• 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

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.

water, longgrain brown rice, vegetable broth, mushrooms, green pepper, ground cumin, oregano, paprika, salt, olive oil, onion, clove garlic, nosalt, chili powder, salt, salt, nonfat sour cream

Taken from www.myrecipes.com/recipe/fiesta-beans-rice (may not work)