Vegetable Rice Bake
|Instant chicken bouillon granules||2 Teaspoon|
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Shredded zucchini/Chopped broccoli||2 Cup (32 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Onion powder||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Shredded low fat cheddar cheese||3⁄4 Cup (12 tbs)|
|Reduced calorie soft style cream cheese||4 Ounce (1/2 Of 8 Ounce Container)|
|Diced pimiento||2 Tablespoon|
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 medium 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 to 5 minutes or till crisp tender; drain well.
In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and 1/8 teaspoon pepper.
Stir cheddar cheese and cream cheese into hot rice.
Stir rice mixture into egg mixture.
Stir in cooked vegetables and pimiento.
Spoon into a 10x6x2 inch baking dish.
Bake, uncovered, in a 350° oven for 30 to 35 minutes or till center is set.
Let stand 5 minutes before serving.