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Title: Rice & Beans with Cheese
Categories: Diet Cheese Rice Bean
Yield: 5 Servings

1 1/3cWater
1cShredded Carrots
1tsInstant chicken bouillon
1/4tsSalt
15ozCan Pinto / Navy Beans,drain
8ozPlain lo-fat Yogurt
1/2cShredded lo-fat Cheddar chee
2/3cLong grain Rice
1/2cSliced Green Onions
1/2tsGround Coriander
1tsHot pepper Sauce
1cLo-fat Cottage Cheese
1tbSnipped 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. ************************************************************* 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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