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Vegetable Rice Bake

Recipe

Title:

Vegetable Rice Bake

Categories:

Low-cal, Vegetables, Rice/grains

Yield:

4 servings

Ingredients

• 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

Directions

1. * or chopped broccoli

Directions

1. In a saucepan combine bouillon granules and 1 1/2 cups water.
2. Bring to boiling; add rice.
3. Reduce heat and simmer, covered, for 20 minutes or till tender.
4. Meanwhile, in a med saucepan combine green pepper and 1/2 cup water.
5. Bring to boiling; reduce heat.
6. Cover and simmer for 2 minutes.
7. Add shredded zucchini or chopped broccoli.
8. Cover and simmer for 3-5 minutes or till crisp-tender; drain well.
9. Set aside.
10. In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and 1/8 t pepper.
11. Stir cheddar cheese and cream cheese into hot rice.
12. Stir rice mixture into egg mixture.
13. Stir in cooked vegetables and pimento.
14. Spoon into a 10x6x2" baking dish.
15. Bake, uncovered, in a 350 deg F.
16. oven for 30-35 minutes or till center is set.
17. Let stand 5 minutes before serving.
18. ********************************************************** 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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