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Vegetable Rice Bake

Diet.Chef's picture
Ingredients
  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)
  Beaten eggs 2
  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
Directions

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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable

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