Rice & Beans with Cheese

A rice and bean casserole that’s creamy, cheesy, and surprisingly light. Cottage cheese and low-fat yogurt get stirred into the cooked rice along with pinto beans, shredded carrots, and green onions, then the whole thing bakes under a blanket of melted cheddar.

The cottage cheese and yogurt are doing something clever here. They add creaminess and protein without piling on fat, so you get casserole richness at a fraction of the usual heft. Ground coriander and a dash of hot pepper sauce keep the flavor interesting without overpowering the cheese.

Cook the rice until it absorbs all the water before mixing in the beans and cheese. Undercooked rice won’t soften further in the oven, and you’ll end up with crunchy grains buried in melted cheese.

Chef Tips

• Drain and rinse canned beans to cut sodium. The dish has bouillon and cheese already adding salt.
• Shred the carrots finely so they soften during the rice simmering step. Thick chunks won’t cook through.
• Cover the dish tightly with foil during the first bake to trap steam and keep the casserole moist.
• Let it rest for five minutes after baking. It sets up slightly and slices more cleanly.

Variations

• Use black beans instead of pinto for a Southwestern spin.
• Stir in a handful of frozen corn kernels with the beans for extra sweetness and color.
• Swap cheddar for pepper jack and add diced green chiles for a spicier version.