Vegetable Rice Bake

Ingredients

 * 2 tsp instant chicken bouillon
 * 1/2 cup chopped green pepper
 * 2 cup shredded zucchini *
 * 1/2 tsp onion powder
 * 1/2 tsp dried oregano, crushed
 * 4 oz lo-cal cream cheese (soft)
 * 2/3 cup long grain rice
 * 2 x beaten eggs
 * 1 cup skim milk
 * 1/2 tsp dried basil, crushed
 * 3/4 cup shredded lo-fat cheddar chee
 * 2 tbsp diced pimento

Directions

 * or chopped broccoli in a saucepan combine bouillon granules and 1 ½ 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 ½ 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