Rice And Beans With Cheese Recipe
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Ingredients
1 1/3 cups water
2/3 cup long grain rice
1 cup shredded carrots
1/2 cup sliced green onions
1 teaspoon instant chicken bouillon granules
1/2 teaspoon ground coriander
1/4 teaspoon salt
Dash bottled hot pepper sauce
1 15 ounce can pinto or navy beans, drained
1 cup low fat cottage cheese
1 8 ounce carton plain low fat yogurt
1 tablespoon snipped fresh parsley
1/2 cup shredded low fat cheddar cheese
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 the water is absorbed.
Stir in pinto or navy beans, cottage cheese, yogurt, and parsley.
Spoon into a 10x6x2 inch baking dish.
Bake, covered, in a 350° oven for 20 to 25 minutes or till heated through.
Sprinkle with cheddar cheese.
Bake, uncovered, for 3 to 5 minutes more or till cheese melts.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes or till rice is tender and the water is absorbed.
Stir in pinto or navy beans, cottage cheese, yogurt, and parsley.
Spoon into a 10x6x2 inch baking dish.
Bake, covered, in a 350° oven for 20 to 25 minutes or till heated through.
Sprinkle with cheddar cheese.
Bake, uncovered, for 3 to 5 minutes more or till cheese melts.
