Rice and Beans with Cheese

Thanks to cottage cheese and low-fat cheddar, this bean and rice casserole possesses a great cheesy flavor but is low-fat.

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  • 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 of 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
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 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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