Recipe for Rice and Beans with Cheese 
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Yield:
5 Servings
Ingredients:
Amount Ingredient
1/3 cup Water
1 cup Shredded Carrots
1 tsp Instant chicken bouillon
1/4 tsp Salt
15 oz Can Pinto / Navy Beans,drain
8 oz Plain lo-fat Yogurt
1/2 cup Shredded lo-fat Cheddar chee
2/3 cup Long grain Rice
1/2 cup Sliced Green Onions
1/2 tsp Ground Coriander
1 tsp Hot pepper Sauce
1 cup Lo-fat Cottage Cheese
Instructions:
Instructions: 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.

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