1-1/2 cups Jack Rabbit White Enriched Long Grain Rice, uncooked
1 cup sliced fresh mushrooms
1 cup finely chopped green pepper
1-1/2 cups water
1-1/4 cups canned vegetable broth, undiluted
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. paprika
1/2 tsp. salt
1 tsp. Wesson Vegetable Oil
1 cup chopped onion
1 (16-oz.) jar Healthy Choice Super Chunky Mushroom Pasta Sauce
1 tbsp. chili powder
1 (15-oz.) can no-salt-added black beans, drained
Combine first nine 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.
Heat oil in Dutch oven over medium-high heat. Add onion; saut? until tender.
Add pasta sauce, chili powder and beans, stirring well. Bring to a boil; cover, reduce heat, and simmer 25 minutes, stirring occasionally.
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.
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