Bitsys Kitchen. Cuban Black Beans and Rice

Cuban Black Beans and Rice
1 cup chopped onion 1 cup chopped green bell pepper 3/4 cup chopped carrots 1 cup orange juice 2 tsp. paprika 1 tsp. ground coriander 1/8 tsp. crushed red pepper	1 (14-1/2 oz.) can whole tomatoes, undrained 2 cloves garlic, finely chopped 2 cups cooked black beans or 1 (15 oz.) can black beans, rinsed and drained 4 cups hot cooked brown rice 1 cup plain nonfat yogurt 1 lime, cut into 6 wedges

Heat onion, bell pepper, carrots, orange juice, paprika, coriander, red pepper, tomatoes and garlic to boiling in 2 quart saucepan; 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 and with yogurt and lime wedges.

Makes 6 servings