Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/3 c Water 1 ts Hot pepper Sauce
2/3 c Long grain Rice 15 oz Can Pinto / Navy Beans,drain
1 c Shredded Carrots 1 c Lo-fat Cottage Cheese
1/2 c Sliced Green Onions 8 oz Plain lo-fat Yogurt
1 ts Instant chicken bouillon 1 tb Snipped fresh parsley
1/2 ts Ground Coriander 1/2 c Shredded lo-fat Cheddar chee
1/4 ts Salt

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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