Coriander and yogurt add a unique flavor
to this Tex-Mex-style dish.
Rice and Beans with
Cheese
- 1 1/3 cups water
2/3 cup long grain rice
1 cup shredded carrots
1/2 cup sliced green onions
1 teaspoon instant vegetable bouillon granules
1/2 teaspoon ground coriander
1/4 teaspoon salt
Dash bottled hot pepper sauce
1 (15-ounce) can pinto or navy beans, rinsed and drained
1 cup low-fat cottage cheese
1 (8-ounce) carton plain low-fat yogurt
1 tablespoon snipped fresh parsley
1/2 cup shredded low-fat cheddar cheese
- 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 the water is
absorbed.
Stir in pinto or navy beans, cottage cheese, yogurt, and parsley.
Spoon into an 8x8x2-inch baking dish.
- Bake, covered, in a 350°F (175°C) 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.
Makes 6 servings.
Nutritional facts per serving: calories:
282, total fat: 4g, cholesterol: 14mg, sodium: 489mg, carbohydrate:
42g, protein: 19g
Recipe provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © 2003 Meredith Corporation. All Rights
Reserved.
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