Vegetable Rice Bake Recipe

* or chopped broccoli

Step 1

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.

Step 2

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.

Step 3

In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and 1/8 t pepper.

Step 4

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.

Step 5

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.

Things You'll Need

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

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