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Vegetable Rice Bake

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      Title: VEGETABLE RICE BAKE
 Categories: Low-cal, Vegetables, Rice
      Yield: 4 Servings
 
      2 ts Instant Chicken Bouillon
    1/2 c  Chopped Green Pepper
      2 c  Shredded Zucchini   *
    1/2 ts Onion powder
    1/2 ts Dried Oregano, crushed
      4 oz Lo-cal cream cheese (soft)
    2/3 c  Long grain Rice
      2 x  Beaten Eggs
      1 c  Skim Milk
    1/2 ts Dried Basil, crushed
    3/4 c  Shredded lo-fat Cheddar chee
      2 tb Diced Pimento
 
  *  or chopped broccoli
  
   In a saucepan combine bouillon granules and 1 1/2 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 1/2 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.
 
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