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Rice & beans with cheese

Yield: 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.

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