Vegetable Rice Bake
Submitted by melsha
Cheesy vegetable rice bake with zucchini, green pepper, cheddar and cream cheese. A comforting low-calorie casserole that comes together in about an hour.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThink of this as a veggie-packed rice casserole with a creamy, custard-like center.
Eggs and milk bind the rice together with melted cheddar and cream cheese, while zucchini (or broccoli, your call) and green pepper keep things fresh and crisp-tender.
A pop of pimento adds a little color and sweetness that rounds out every forkful.
Let it rest for five minutes after it comes out of the oven. That short wait lets the center firm up so it slices cleanly.
Pro Tips
- Squeeze excess moisture from shredded zucchini before adding it. Soggy veg means a watery bake.
- Swap in broccoli florets if you prefer a heartier bite and more green on the plate.
- Low-fat cheddar and skim milk keep this lighter without sacrificing that gooey cheese pull.
- Let the cream cheese come to room temperature so it melts smoothly into the hot rice.
Ingredients
Directions
In a saucepan combine bouillon granules and 1½ cups water.
Bring to boiling; add rice.
Reduce heat and simmer, covered, for 20 minutes or until 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 to 5 minutes or until crisp-tender; drain well.
Set aside.
In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and ⅛ teaspoon black 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 10×6×2” baking dish .
Bake, uncovered, in a 350℉ oven for 30 to 35 minutes or until center is set.
Let stand 5 minutes before serving.
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