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Rice & Beans with Cheese

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Recipe

 

Yield

5 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ⅓ cups water
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1 cup carrots
shredded
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1 teaspoon chicken bouillon cubes
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¼ teaspoon salt
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15 ounces beans
pinto or navy
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8 ounces yogurt, low-fat
½ cup cheddar cheese
low fat, shredded
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cup long grain rice
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½ cup scallions, spring or green onions
sliced
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½ teaspoon coriander
ground
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1 teaspoon red hot pepper sauce
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1 cup cottage cheese (low-fat 1%)
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1 tablespoon parsley leaves
fresh
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Ingredients

Amount Measure Ingredient Features
315 ml water
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237 ml carrots
shredded
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5 ml chicken bouillon cubes
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1.3 ml salt
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433.5 ml/g beans
pinto or navy
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231.2 ml/g yogurt, low-fat
118 ml cheddar cheese
low fat, shredded
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158 ml long grain rice
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118 ml scallions, spring or green onions
sliced
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2.5 ml coriander
ground
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5 ml red hot pepper sauce
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237 ml cottage cheese (low-fat 1%)
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15 ml parsley leaves
fresh
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 31219% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 641mg 27%
Total Carbohydrate 16g 16%
Dietary Fiber 6g 26%
Sugars g
Protein 36g
Vitamin A 92% Vitamin C 11%
Calcium 27% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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