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
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

Preparation

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 until tender.
Meanwhile, in a medium 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 to 5 minutes or until crisp-tender; drain well.
Set aside.