Paella Style Vegetables

• 10 oz. pkg. frozen broccoli, cooked and drained
• 2 c. zucchini, sliced 1/4-inch thick
• 2 chopped peppers
• 1/2 c. chopped onion
• 2 cloves garlic, crushed
• 16 oz. can tomatoes, cut up (undrained)
• 1 tsp. salt
• dash of pepper
• 1 Tbsp. lemon juice
• 1 c. raw peas
• 2/3 c. Parmesan
• 2 3/4 c. chicken broth
• 1 1/2 c. raw brown rice
• 6 eggs

1. In a pan with a little water, saute zucchini, peppers, onion and garlic until tender.
2. Add tomatoes and their juice, salt, pepper, broth, rice and lemon juice.
3. Bring to a rolling boil. Pour into large casserole.
4. Bake uncovered at 350u0b0 for 12 minutes. Stir in broccoli, peas and Parmesan.
5. Make 6 depressions in the rice mixture with a spoon.
6. Break a raw egg into each depression. Sprinkle with salt.
7. Cover and bake another 18 to 20 minutes.

frozen broccoli, zucchini, peppers, onion, garlic, tomatoes, salt, pepper, lemon juice, peas, parmesan, chicken broth, brown rice, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=823064 (may not work)