Vegetable Rice Bake

Ingredients

 * 2 tsp instant chicken bouillon
 * ½ cup chopped green pepper
 * 2 cup shredded zucchini or chopped broccoli
 * ½ tsp onion powder
 * ½ tsp dried oregano, crushed
 * 4 oz low-calorie cream cheese (soft)
 * ⅔ cup long-grain rice
 * 2 beaten eggs
 * 1 cup skim milk
 * ½ tsp dried basil, crushed
 * ¾ cup shredded low-fat cheddar cheese
 * 2 tbsp diced pimento

Directions

 * 1) In a saucepan combine bouillon granules and 1½ cups water.
 * 2) Bring to boiling; add rice.
 * 3) Reduce heat and simmer, covered, for 20 minutes or till tender.
 * 4) Meanwhile, in a med saucepan combine green pepper and ½ cup water.
 * 5) Bring to boiling; reduce heat.
 * 6) Cover and simmer for 2 minutes.
 * 7) Add shredded zucchini or chopped broccoli.
 * 8) Cover and simmer for 3 – 5 minutes or till crisp-tender; drain well.
 * 9) Set aside.
 * 10) In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and ⅛ tsp pepper.
 * 11) Stir cheddar cheese and cream cheese into hot rice.
 * 12) Stir rice mixture into egg mixture.
 * 13) Stir in cooked vegetables and pimento.
 * 14) Spoon into a 10x6x2" baking dish.
 * 15) Bake, uncovered, in a 350°F oven for 30 – 35 minutes or till center is set.
 * 16) Let stand 5 minutes before serving.

Nutritional information
Per serving:
 * 315 calories | 17g protein | 33g carbohydrates | 12g fat | 169mg cholesterol | 574mg sodium | 407mg potassium