Vegetable Rice Bake
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
chicken bouillon, powdered
instant |
|
| ½ | cup |
green bell peppers
|
|
| 2 | cups |
zucchini
shredded, or chopped broccoli |
|
| ½ | teaspoon |
onion powder
|
|
| ½ | teaspoon |
oregano
crushed |
|
| 4 | ounces |
cream cheese
low-cal, soft |
|
| ⅔ | cup |
long grain rice
|
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
milk, skim
|
|
| ½ | teaspoon |
basil
crushed |
*
|
| ¾ | cup |
cheddar cheese
low-fat, shredded |
|
| 2 | tablespoons |
pimentos
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
chicken bouillon, powdered
instant |
|
| 118 | ml |
green bell peppers
|
|
| 473 | ml |
zucchini
shredded, or chopped broccoli |
|
| 2.5 | ml |
onion powder
|
|
| 2.5 | ml |
oregano
crushed |
|
| 115.6 | ml/g |
cream cheese
low-cal, soft |
|
| 158 | ml |
long grain rice
|
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
milk, skim
|
|
| 2.5 | ml |
basil
crushed |
*
|
| 177 | ml |
cheddar cheese
low-fat, shredded |
|
| 3E+1 | ml |
pimentos
diced |
|
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 10x6x2" baking dish .
Bake, uncovered, in a 350℉ oven for 30 to 35 minutes or until center is set.
Let stand 5 minutes before serving.
