Rice and Beans with Cheese
Recipe
- Title:
- Rice and Beans with Cheese
- Categories:
- Low-cal, Cheese/eggs, Rice/grains, Beans
- Yield:
- 5 servings
Ingredients
- 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
Directions
- 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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