Rice and Beans with Cheese



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

DIRECTIONS:

1. 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.



Rice and Beans with Cheese