CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Grains, Meats |
|
Low-fat, Cheese, Grains |
5 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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