Title: RICE AND BEANS WITH CHEESE
Categories: Low-cal, Cheese/eggs, Rice, Beans
Yield: 5 servings
1 1/3 c Water
1 c Shredded Carrots
1 ts Instant chicken bouillon
1/4 ts Salt
15 oz Can Pinto / Navy Beans,drain
8 oz Plain lo-fat Yogurt
1/2 c Shredded lo-fat Cheddar chee
2/3 c Long grain Rice
1/2 c Sliced Green Onions
1/2 ts Ground Coriander
1 ts Hot pepper Sauce
1 c Lo-fat Cottage Cheese
1 tb Snipped fresh parsley
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.
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***** Per serving: 282 calories, 19 g fat, 42 g
carbohydrates, 4 g fat, 14 mg cholesterol, 489 mg
sodium, 548 mg potassium.
