Recipe - Rice And Beans With Cheese

1 1/3 cup Water
1 cup Shredded Carrots
1 teaspoon Instant chicken bouillon
One fourth teaspoon Salt
15 ounce Can Pinto / Navy Beans,drain
8 ounce Plain lofat Yogurt
One half cup Shredded lofat Cheddar chee
2/3 cup Long grain Rice
One half cup Sliced Green Onions
One half teaspoon Ground Coriander
1 teaspoon Hot pepper Sauce
1 cup Lofat Cottage Cheese
1 tablespoon 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 2025 minutes or till heated
through. Sprinkle with cheddar cheese. Bake, uncovered, for 35 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini