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  Recipe Home » Misc » Vegetable Rice Bake
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  Vegetable Rice Bake
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 241
Ingredients:
2 tsp Instant Chicken Bouillon
1/2 cup Chopped Green Pepper
2 cup Shredded Zucchini *
1/2 tsp Onion powder
1/2 tsp Dried Oregano, crushed
4 oz Lo-cal cream cheese (soft)
2/3 cup Long grain Rice
2 each Beaten Eggs
1 cup Skim Milk
1/2 tsp Dried Basil, crushed
3/4 cup Shredded lo-fat Cheddar chee
2 tbsp Diced Pimento
Instructions:
* 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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