Vegetable rice bake

 
                            Vegetable Rice Bake
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Low-Cal                          Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       Ts           Instant Chicken Bouillon
      1/2   C            Chopped Green Pepper
    2       C            Shredded Zucchini   *
      1/2   Ts           Onion powder
      1/2   Ts           Dried Oregano, crushed
    4       Oz           Lo-cal cream cheese (soft)
      2/3   C            Long grain Rice
    2                    Beaten Eggs
    1       C            Skim Milk
      1/2   Ts           Dried Basil, crushed
      3/4   C            Shredded lo-fat Cheddar chee
    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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