Vegetable rice bake
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
Instructions:
* 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.
