CUBAN BLACK BEANS AND RICE


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

Heat tomatoes, orange juice, onion, bell pepper, carrots, garlic, paprika, coriander, and red pepper 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 (or mix rice and beans together) and with yogurt and lime wedges. Sprinkle diced cilantro over the top.