Rice and Beans with Cheese
A hearty, meatless entrée that's almost a meal in itself! Classic rice and beans is given a flavorful and nutritional makeover with the addition of cottage cheese, yogurt, cheddar cheese, shredded carrots and sliced green onions.
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*
1/2 teaspoon salt
Dash bottled hot pepper sauce
1 (15-ounce) can pinto or navy beans, drained and rinsed
1 cup low-fat cottage cheese
1 (8-ounce) carton plain low-fat yogurt
1 tablespoon chopped fresh flat-leaf 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.
*Or use ground cumin in place of the ground coriander.
Note: If preferred, regular dairy products may be used.
Nutritional Information Per Serving (1/6 of recipe): calories: 282, total fat: 4g, cholesterol: 14mg, sodium: 489mg, carbohydrate: 42g, protein: 19g.
Recipe and photograph 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.