Rice & Beans With Cheesecheese/eggs, low-cal, rice 1 1/3 cup water 1 cup shredded carrots 1 teaspoon instant chicken bouillon 1/4 teaspoon salt 15 oz can pinto / navy beans,drain 8 oz plain lo-fat yogurt 1/2 cup shredded lo-fat cheddar chee 2/3 cup long grain rice 1/2 cup sliced green onions 1/2 teaspoon ground coriander 1 teaspoon hot pepper sauce 1 cup lo-fat cottage cheese 1 tablespoon snipped fresh parsley 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. |
