Rice And Beans With Cheese Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
1 1/3 cup: Water,
2/3 cup: Long grain Rice,
1 cup: Shredded Carrots,
1/2 cup: Sliced Green Onions,
1 tsp: Instant chicken bouillon,
1/2 tsp: Ground Coriander,
1/4 tsp: Salt,
1 tsp: Hot pepper Sauce,
15 ounce: Can Pinto / Navy Beans, drain
1 cup: Lo-fat Cottage Cheese,
8 ounce: Plain lo-fat Yogurt,
1 tbsp: Snipped fresh parsley,
1/2 cup: Shredded lo-fat Cheddar chee,
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 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.
Source from luhu.jp
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.
Source from luhu.jp