Vegetable Rice Bake

• 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

1. Bring bouillon granules and 1 1/2 cups water to a boil in a saucepan; add rice.
2. Reduce heat and simmer, covered, until rice is tender.
3. In a medium saucepan, combine 1/2 cup water and green pepper; bring to boiling.
4. Reduce heat; cover and simmer for 2 minutes.
5. Add zucchini or broccoli.
6. Cover; simmer for 3 to 5 minutes until crisp-tender; drain well.
7. Set aside.
8. Combine eggs, milk, onion powder, basil, oregano and 1/8 teaspoon pepper in a large mixing bowl.
9. To hot rice, stir in Cheddar cheese and cream cheese; stir the rice cheese/mixture into the egg mixture.
10. Finally add cooked vegetables and pimiento.
11. Spoon into a 10 x 6 x 2-inch baking dish and bake, uncovered, at 350u0b0 for 30 to 35 minutes or until center is set.
12. Serves 4.

instant chicken, long grain rice, green pepper, zucchini, onion powder, eggs, milk, pepper, cheddar cheese, cream cheese, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360 (may not work)