Title: Rice and beans with cheese
 Categories: Low-cal, Cheese, Rice
      Yield: 5 servings
 
  1 1/3 c  Water
      1 c  Shredded Carrots
      1 ts Instant chicken bouillon
    1/4 ts Salt
     15 oz Can Pinto / Navy Beans,drain
      8 oz Plain lo-fat Yogurt
    1/2 c  Shredded lo-fat Cheddar chee
    2/3 c  Long grain Rice
    1/2 c  Sliced Green Onions
    1/2 ts Ground Coriander
      1 ts Hot pepper Sauce
      1 c  Lo-fat Cottage Cheese
      1 tb Snipped fresh parsley
 
   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
  till rice is tender and water is absorbed.
   Stir in pinto or navy beans, cottage cheese, yogurt, and parsley.
  Spoon into a 10x6x2" baking dish.
   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.
  ************************************************************* Per
  serving: 282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14 mg
  cholesterol, 489 mg sodium, 548 mg potassium.