Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    stick margarine
     3/4  cup           uncooked basmati rice
     1/2  cup           shredded carrots
   1 3/4  cups          water
     1/4  teaspoon      salt
   1                    cinnamon stick
                        --2 inch piece
     1/4  cup           shredded sweetened coconut
                        --east indian black beans--
   1      tablespoon    stick margarine
     1/2  teaspoon      cumin seed
   2                    garlic cloves -- minced
     1/4  teaspoon      ground cardamom
     1/4  teaspoon      ground coriander
     1/8  teaspoon      ground red pepper
   2      cans          no-salt-added black beans -- drained
                        --15 ounces per can
     1/2  teaspoon      salt
     1/4  cup           minced fresh cilantro
                        --mint raita--
     1/2  cup           plain low-fat yogurt
   1      teaspoon      minced fresh mint

Preparation:

1. Melt margarine in a saucepan over medium-high heat. Add margarine in a saucepan over medium-high heat. Add rice and carrot; saute 2 minutes. Add next 3 ingredients; bring to a boil. Cook, uncovered, 2 minutes. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; let stand, covered, 10 minutes. Discard cinnamon stick. Fluff rice with a fork. Spoon rice mixture onto individual plates; top with East Indian Black Beans. Sprinkle with coconut. Serve with Mint Raita.