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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 chicken 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

1. In a large saucepan combine water, rice, carrots, green onions, bouillon granules, coriander, salt, and bottled hot pepper sauce.
2. 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.
3. Bake, covered, in a 350 degree 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.

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. © Copyright 2003 Meredith Corporation. All Rights Reserved.