Ingredients:
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 

Direction:

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; sauté 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.

*** For Details about Ingredients , check your nearest Mexican Store.