---------- Recipe via Meal-Master (tm) v8.02
 
      Title: RICE AND BEANS WITH CHEESE
 Categories: Low-cal, Cheese/eggs, Rice, Beans
      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.
 
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