Rice and beans with cheese
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Water |
| ⅔ | cup | Long grain Rice |
| 1 | cup | Shredded Carrots |
| ½ | cup | Sliced Green Onions |
| 1 | teaspoon | Instant chicken bouillon |
| ½ | teaspoon | Ground Coriander |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Hot pepper Sauce |
| 15 | ounces | Can Pinto / Navy Beans,drain |
| 1 | cup | Lo-fat Cottage Cheese |
| 8 | ounces | Plain lo-fat Yogurt |
| 1 | tablespoon | Snipped fresh parsley |
| ½ | cup | Shredded lo-fat Cheddar chee |
Directions
In a large saucepan combine water, rice, carrots, green onions, bouillon granules, coriander, salt, and bottled hot pepper sauce.
Bring to boiling; reduce heat. Cover and simmer for 15 minutes or till rice is tender and water is absorbed.
Stir in pinto or navy beans, cottage cheese, yogurt, and parsley.
Spoon into a 10x6x2" baking dish.
Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese. Bake, uncovered, for 3-5 minutes more or till cheese melts.
************************************************************* Per serving: 282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14 mg cholesterol, 489 mg sodium, 548 mg potassium.
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