Vegetable Rice Bake

Name: Vegetable Rice Bake
Ingredients: 2 tsp. instant chicken bouillon granules; 2/3 c. long grain rice; 1/2 c. chopped green pepper; 2 c. shredded zucchini or chopped broccoli; 2 beaten eggs; 1 c. skim milk; 1/2 tsp. onion powder; 1/2 tsp. dried basil, crushed; 1/2 tsp. dried oregano, crushed; 3/4 c. shredded low-fat Cheddar cheese; 1/2 (8 oz.) container reduced-calorie soft-style cream cheese; 2 Tbsp. diced pimento

12 ingredients

8 steps

Ingredients

2 tsp. instant chicken bouillon granules
2/3 c. long grain rice
1/2 c. chopped green pepper
2 c. shredded zucchini or chopped broccoli
2 beaten eggs
1 c. skim milk
1/2 tsp. onion powder
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
3/4 c. shredded low-fat Cheddar cheese
1/2 (8 oz.) container reduced-calorie soft-style cream cheese
2 Tbsp. diced pimento

Directions

1

In a saucepan, combine bouillon granules and 1 1/2 cups water. Bring to boiling; add rice.
2

Reduce heat and simmer, covered, for 20 minutes or until tender.
3

Meanwhile, in a medium saucepan, combine green pepper and 1/2 cup water.
4

Bring to boiling; reduce heat.
5

Cover and simmer for 2 minutes.
6

Add shredded zucchini or chopped broccoli.
7

Cover and simmer for 3 to 5 minutes or until crisp-tender; drain well.
8

Set aside.