Title: Rice and Beans with Cheese
Categories: Diet Cheese Bean Rice
Yield: 5 Servings
| 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 |
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.