Brown Rice with Beans and Red Sauce

Name: Brown Rice with Beans and Red Sauce
Yield: 1 servings
Ingredients: 1/4 cup brown rice; 3/4 cup Versatile Tomato Sauce; 1 cup canned pinto or black beans, rinsed and drained; Salt and freshly ground black pepper; 2 tablespoons low-fat sour cream; Fresh cilantro, for garnish (optional); 2 corn tortillas

Source: Martha Stewart Baby, Special Issue 2000

Servings

Ingredients

1/4 cup brown rice
3/4 cup Versatile Tomato Sauce
1 cup canned pinto or black beans, rinsed and drained
Salt and freshly ground black pepper
2 tablespoons low-fat sour cream
Fresh cilantro, for garnish (optional)
2 corn tortillas

Directions

1.
Bring rice and 1/2 cup plus 2 tablespoons water to a boil in a small saucepan. Cover tightly, and reduce heat to a simmer. Cook 35 minutes until cooked through. Remove from heat; let sit 5 minutes.
2.
Heat sauce in a small saucepan. Heat beans in a second pan. Season sauce and beans with salt and pepper. Transfer rice, beans, and sauce to a dinner plate. Top with sour cream and cilantro, if using. Serve hot, with warm tortillas on the side.