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.
Recipe from Better Homes and Gardens
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.
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.
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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