Colorful Veggie and Tortilla Dinner Recipe

Ingredients

• 3/4 cup water
• 3/4 cup uncooked instant brown rice
• 2 cups frozen mixed vegetables (from 1-lb bag), thawed
• 2 cans (14.5 oz each) no-salt-added stewed tomatoes, drained
• 1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
• 1/4 cup finely chopped fresh cilantro
• 1/2 medium onion, finely chopped (1/4 cup)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 large cloves garlic, minced
• 1/4 teaspoon pepper
• 4 fat-free flour tortillas (8 inch), heated
• 1/2 cup fat-free sour cream
• Chopped fresh cilantro
• 2 medium roma (plum) tomatoes, chopped (2/3 cup)