Portobello-Broccoli Stir-Fry

Chick Pea and Tomato Curry

Your health. Your taste buds. Here are a few products that serve both masters.

Progresso®

Reduced Sodium Chicken Noodle Soup

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in:

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in:

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

Cuban Black Beans and Rice

Black Bean Bonanza

Black beans are a good source of thiamin, also called vitamin B1. We need thiamin for normal energy metabolism and to help keep the nervous system healthy.

0 reviews

9 ratings - Click to rate

Using canned black beans speeds up the preparation of this flavor-packed meatless favorite. From eatbetteramerica.

Prep Time:25 min

Start to Finish:1 hr 10 min

makes:6 servings

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

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

Nutritional Information

1 Serving: Calories 320 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 63g (Dietary Fiber 13g, Sugars 12g); Protein 12g % Daily Value*: Vitamin A 70%; Vitamin C 40%; Calcium 15%; Iron 20% Exchanges: 3 Starch; 1 Other Carbohydrate; 1 Vegetable Carbohydrate Choices: 4 MyPyramid Servings: 1/4 c Fruits, 1 oz-equivalents Grains, 1 oz-equivalents Meat & Beans, 1 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

No Reviews