spoon

Vegetable Rice Bake

10
Category : Rice

Yield: 4

Ingredients (Help):
2 ts Instant Chicken Bouillon 2/3 c Long grain Rice
1/2 c Chopped Green Pepper 2 x Beaten Eggs
2 c Shredded Zucchini * 1 c Skim Milk
1/2 ts Onion powder 1/2 ts Dried Basil, crushed
1/2 ts Dried Oregano, crushed 3/4 c Shredded lo-fat Cheddar chee
4 oz Lo-cal cream cheese (soft) 2 tb Diced Pimento

* or chopped broccoli

In a saucepan combine bouillon granules and 1 1/2 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 1/2 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 1/8 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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