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 until rice is tender and the water is absorbed.
Stir in pinto or navy beans, cottage cheese, yogurt, and parsley. Spoon into an 8x8x2-inch baking dish.
Bake, covered, in a 350 degree F oven for 20 to 25 minutes or until heated through. Sprinkle with cheddar cheese. Bake, uncovered, for 3 to 5 minutes more or until cheese melts. Makes 6 servings.