Vegetable Rice Bake - cooking recipe

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
1/2 tsp. each: onion powder, basil and oregano
2 beaten eggs
1 c. skim milk
1/8 tsp. pepper
3/4 c. shredded low-fat Cheddar cheese
1/2 (8 oz.) container reduced-calorie soft-style cream cheese
2 Tbsp. diced pimiento

Preparation

Bring bouillon granules and 1 1/2 cups water to a boil in a saucepan; add rice.
Reduce heat and simmer, covered, until rice is tender.
In a medium saucepan, combine 1/2 cup water and green pepper; bring to boiling.
Reduce heat; cover and simmer for 2 minutes.
Add zucchini or broccoli.
Cover; simmer for 3 to 5 minutes until crisp-tender; drain well.
Set aside.
Combine eggs, milk, onion powder, basil, oregano and 1/8 teaspoon pepper in a large mixing bowl.
To hot rice, stir in Cheddar cheese and cream cheese; stir the rice cheese/mixture into the egg mixture.
Finally add cooked vegetables and pimiento.
Spoon into a 10 x 6 x 2-inch baking dish and bake, uncovered, at 350\u00b0 for 30 to 35 minutes or until center is set.
Serves 4.