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