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Ingredients
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    1 1/3  cups 
    water
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    2/3  cup 
    long grain rice
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    1   cup 
    shredded carrots
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    1/2  cup 
    sliced green onions
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    1   teaspoon 
    instant chicken bouillon granules
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    1/2  teaspoon 
    ground coriander
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    1/4  teaspoon 
    salt
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    dash of bottled hot pepper sauce
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    1  15  ounce can 
    pinto or navy beans, rinsed and drained
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    1   cup 
    low-fat cottage cheese
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    1  8  ounce carton 
    plain low-fat yogurt
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    1   tablespoon 
    snipped fresh parsley
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    1/2  cup 
    shredded low-fat cheddar cheese

Directions
1.
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.
2.
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.
Nutrition information
Per Serving: cal. (kcal) 282, Fat, total (g) 4, chol. (mg) 14, carb. (g) 42, pro. (g) 19, sodium (mg) 489, Percent Daily Values are based on a 2,000 calorie diet
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