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Rice and Beans with Cheese

10
Category : Rice , Cheese

Yield: 5

Ingredients (Help):
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

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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