• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Vegetable Rice Bake

  • Recipe Submitted by on

Category: Rice, Main Dish, Vegetables, Low Calorie

 Ingredients List

  • 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

 Directions

* 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.
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Per serving: 315 calories, 17 g protein, 33 g carbohydrates, 12 g fat,
169 mg cholesterol, 574 mg sodium, 407 mg potassium.

Culled from the Better Homes & Gardens "Diet Recipe Card Library".


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