Rice & Beans with Cheese
Yield
5 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
water
|
|
| 1 | cup |
carrots
shredded |
|
| 1 | teaspoon |
chicken bouillon cubes
|
|
| ¼ | teaspoon |
salt
|
|
| 15 | ounces |
beans
pinto or navy |
|
| 8 | ounces |
yogurt, low-fat
|
|
| ½ | cup |
cheddar cheese
low fat, shredded |
|
| ⅔ | cup |
long grain rice
|
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ½ | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 | cup |
cottage cheese (low-fat 1%)
|
|
| 1 | tablespoon |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
water
|
|
| 237 | ml |
carrots
shredded |
|
| 5 | ml |
chicken bouillon cubes
|
|
| 1.3 | ml |
salt
|
|
| 433.5 | ml/g |
beans
pinto or navy |
|
| 231.2 | ml/g |
yogurt, low-fat
|
|
| 118 | ml |
cheddar cheese
low fat, shredded |
|
| 158 | ml |
long grain rice
|
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 2.5 | ml |
coriander
ground |
|
| 5 | ml |
red hot pepper sauce
|
|
| 237 | ml |
cottage cheese (low-fat 1%)
|
|
| 15 | ml |
parsley leaves
fresh |
|
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 until rice is tender and 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℉ (180℃) F oven for 20 to 25 minutes or until heated through.
Sprinkle with cheddar cheese. Bake, uncovered, for 3 to 5 minutes more or until cheese melts.
