Rice and Beans with Cheese
Recipe from
Better Homes and Gardens
Thanks to cottage cheese and low-fat cheddar, this bean and rice casserole possesses a great cheesy flavor but is low-fat.
Servings:
Makes 6 servings.
Prep Time:
30 mins
Total Time:
53 mins
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Ingredients
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1-1/3 cupswatersee savings
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2/3 cuplong grain ricesee savings
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1 cupshredded carrotssee savings
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1/2 cupsliced green onionssee savings
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1 teaspooninstant chicken bouillon granulessee savings
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1/2 teaspoonground coriandersee savings
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1/4 teaspoonsaltsee savings
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Dashbottled hot pepper saucesee savings
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1 15-ounce canpinto or navy beans, rinsed and drainedsee savings
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1 cuplow-fat cottage cheesesee savings
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1 8-ounce cartonplain low-fat yogurtsee savings
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1 tablespoonsnipped fresh parsleysee savings
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1/2 cupshredded low-fat cheddar cheesesee savings
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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: Calories 282, Total Fat 4 g, Cholesterol 14 mg, Sodium 489 mg, Carbohydrate 42 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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