Rice and Beans with Cheese
- (1 1/3 c water, 1 t chicken bouillon granules, 1/4 t salt, 1/2
- t cumin)
- 2/3 c long grain rice
- 1 c shredded carrot
- 1/2 c minced green onion
- 2 – 15 oz cans pinto beans, drained
- 1 c low-fat cottage cheese
- 1 c FF sour cream
- 1/2 c shredded 2% cheddar cheese
In a lg saucepan, combine water, chicken bouillon,
salt, cumin, rice, carrot and onion. Bring to a boil; cover,
reduce heat, and simmer 15 min, or until rice is tender.
Stir in beans, cottage cheese and sour cream. Spoon
into baking dish; top with shredded cheese and bake for
20 - 25 min, or until heated through.