Vegetable rice bake

4 servings

Ingredients

Quantity Ingredient
2 teaspoons Instant Chicken Bouillon
⅔ cup Long grain Rice
½ cup Chopped Green Pepper
2 xes Beaten Eggs
2 cups Shredded Zucchini *
1 cup Skim Milk
½ teaspoon Onion powder
½ teaspoon Dried Basil, crushed
½ teaspoon Dried Oregano, crushed
¾ cup Shredded lo-fat Cheddar chee
4 ounces Lo-cal cream cheese (soft)
2 tablespoons Diced Pimento

Directions

* or chopped broccoli In a saucepan combine bouillon granules and 1½ cups water. Bring to boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till tender.

Meanwhile, in a med saucepan combine green pepper and ½ cup water.

Bring to boiling; reduce heat. Cover and simmer for 2 minutes. Add shredded zucchini or chopped broccoli. Cover and simmer for 3-5 minutes or till crisp-tender; drain well. Set aside.

In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and ⅛ t pepper.

Stir cheddar cheese and cream cheese into hot rice. Stir rice mixture into egg mixture. Stir in cooked vegetables and pimento.

Spoon into a 10x6x2" baking dish.

Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till center is set. Let stand 5 minutes before serving.

********************************************************** Per serving: 315 calories, 17 g protein, 33 g carbohydrates, 12 g fat, 169 mg cholesterol, 574 mg sodium, 407 mg potassium.

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