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Rice and Beans with Cheese

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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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