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Ingredients Jump to Instructions ↓

  1. 1/3 c Water 

  2. 2/3 c Long grain Rice

  3. 1 c Shredded Carrots 

  4. 1/2 c Sliced Green Onions

  5. 1 ts Instant chicken bouillon 

  6. 1/2 ts Ground Coriander

  7. 1/4 ts Salt 

  8. 1 ts Hot pepper Sauce

  9. 15 oz Can Pinto / Navy Beans,drain 

  10. 1 c Lo-fat Cottage Cheese

  11. 8 oz Plain lo-fat Yogurt 

  12. 1 tb Snipped fresh parsley

  13. 1/2 c Shredded lo-fat Cheddar chee

Instructions Jump to Ingredients ↑

  1. In a large saucepan combine water, rice, carrots, green onions, bouillon granules, coriander, salt, and bottled hot pepper sauce. Bring to boiling;

  2. reduce heat. Cover and simmer for 15 minutes or till rice is tender and water is absorbed.

  3. Stir in pinto or navy beans, cottage cheese, yogurt, and parsley. Spoon into a 10×6x2′ baking dish.

  4. Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese. Bake, uncovered, for 3-5 minutes more or till cheese melts.

  5. ** Per serving:

  6. 282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14 mg cholesterol, 489 mg sodium, 548 mg potassium. —–

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