🫙 From the Spice Rack
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 Lo...
maineasy
Ingredients8 items
Ingredients
- 11/3 c water
- 1c shredded carrots
- 1ts instant chicken bouillon
- 1/4ts salt
- 15ozcan pinto / navy beans,drain
- 8ozplain lo-fat yogurt
- 1/2c shredded lo-fat cheddar chee
- 2/3c long grain rice
Directions
- 1
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
- 2
Bring to boiling
- 3
reduce heat
- 4
Cover and simmer for 15 minutes or till rice is tender and water is absorbed
- 5
Stir in pinto or navy beans, cottage cheese, yogurt, and parsley
- 6
Spoon into a 10x6x2" baking dish
- 7
Bake, covered, in a 350 deg F
- 8
oven for 20-25 minutes or till heated through