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The Recipe Instructions |
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Ingredients
1 1/3 cup water
2/3 cup long grain rice
1 cup shredded carrots
1/2 cup sliced green onions
1 tsp instant chicken bouillon
1/2 tsp ground coriander
1/4 tsp salt
1 tsp hot pepper sauce
15 oz can pinto / navy beans,drain
1 cup lo-fat cottage cheese
8 oz plain lo-fat yogurt
1 tbsp snipped fresh parsley
1/2 cup 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.
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Per serving: 282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14
mg cholesterol, 489 mg sodium, 548 mg potassium.
Servings: 5
Diet Rice And Beans With Cheese Recipe brought to you by Diet Recipes To-Go
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