Ingredients Edit

Directions Edit

  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 Edit

Per serving:

  • 315 calories | 17g protein | 33g carbohydrates | 12g fat | 169mg cholesterol | 574mg sodium | 407mg potassium
Community content is available under CC-BY-SA unless otherwise noted.