Rice and Beans with Cheese

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.