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Cooked by: Chef / Last Modified: 5/29/2008 / Base: Vegetables / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
2 Teaspoon(s) Instant Chicken Bouillon
2/3 Cup(s) Long grain Rice
1/2 Cup(s) Chopped Green Pepper
2 Beaten Eggs
2 Cup(s) Shredded Zucchini
1 Cup(s) Skim Milk
1/2 Teaspoon(s) Onion powder
1/2 Teaspoon(s) Dried Basil, crushed
1/2 Teaspoon(s) Dried Oregano, crushed
3/4 Cup(s) Shredded lo-fat Cheddar chee
4 Ounce(s) Lo-cal cream cheese (soft)
2 Tablespoon(s) Diced Pimento |
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