---------- Recipe via Meal-Master (tm) v8.02
  Categories: Low-cal, Cheese/eggs, Rice, Beans
       Yield: 5 servings
   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
   ***** Per serving: 282 calories, 19 g fat, 42 g
   carbohydrates, 4 g fat, 14 mg cholesterol, 489 mg
   sodium, 548 mg potassium.