RICE & BEANS WITH CHEESE

      Title: RICE & BEANS WITH CHEESE
  Categories: Low-cal, Cheese/eggs, Rice, Beans
       Yield: 5 Servings
  
   1 1/3 c  Water
       1 c  Shredded Carrots
       1 ts Instant chicken bouillon
     1/4 ts Salt
      15 oz Can Pinto / Navy Beans,drain
       8 oz Plain lo-fat Yogurt
     1/2 c  Shredded lo-fat Cheddar chee
     2/3 c  Long grain Rice
     1/2 c  Sliced Green Onions
     1/2 ts Ground Coriander
       1 ts Hot pepper Sauce
       1 c  Lo-fat Cottage Cheese
       1 tb 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.
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