Rice and Beans with Cheese

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Rice and Beans with Cheese Ingredients

1 1/3 c Water	2/3 c Long grain Rice
1 c Shredded Carrots	1/2 c Sliced Green Onions
1 ts Instant chicken bouillon	1/2 ts Ground Coriander
1/4 ts Salt	1 ts Hot pepper Sauce
15 oz Can Pinto / Navy Beans,drain	1 c Lo-fat Cottage Cheese
8 oz Plain lo-fat Yogurt	1 tb Snipped fresh parsley
1/2 c Shredded lo-fat Cheddar chee

Instructions for Rice and Beans with Cheese

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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