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Rice & Beans with Cheese

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Submitted by kdelzotto

YIELD

5 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 ⅓ 315
CUPS ML WATER
1 237
CUP ML CARROTS
shredded
1 5
¼ 1.3
TEASPOON ML SALT
15 433.5
OUNCES ML/G BEANS
pinto or navy
8 231.2
OUNCES ML/G YOGURT, LOW-FAT
½ 118
CUP ML CHEDDAR CHEESE
low fat, shredded
158
½ 118
½ 2.5
TEASPOON ML CORIANDER
ground
1 5
TEASPOON ML RED HOT PEPPER SAUCE
1 15
TABLESPOON 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 10×6×2 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 312 19% 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?
Trans-fat Free, High Fiber
 
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