Vegetable Rice Bake

• 2 teaspoons chicken bouillon, powdered instant
• 1/2 cup green bell peppers
• 2 cups zucchini shredded, or chopped broccoli
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano crushed
• 4 ounces cream cheese low-cal, soft
• 23 cup long grain rice
• 2 large eggs beaten
• 1 cup milk, skim
• 1/2 teaspoon basil crushed
• 3/4 cup cheddar cheese low-fat, shredded
• 2 tablespoons pimentos diced

1. In a saucepan combine bouillon granules and 1 1/2 cups water.
2. Bring to boiling; add rice.
3. Reduce heat and simmer, covered, for 20 minutes or until tender.
4. Meanwhile, in a med saucepan combine green pepper and 1/2 cup water.
5. Bring to boiling; reduce heat.
6. Cover and simmer for 2 minutes.
7. Add shredded zucchini or chopped broccoli.
8. Cover and simmer for 3 to 5 minutes or until crisp-tender; drain well.
9. Set aside.
10. In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and 18 teaspoon black pepper.
11. Stir cheddar cheese and cream cheese into hot rice.
12. Stir rice mixture into egg mixture.
13. Stir in cooked vegetables and pimento.
14. Spoon into a 10x6x2" baking dish.
15. Bake, uncovered, in a 350F oven for 30 to 35 minutes or until center is set.
16. Let stand 5 minutes before serving.

chicken bouillon, green bell peppers, zucchini, onion powder, oregano, cream cheese, long grain rice, eggs, milk, basil, cheddar cheese, pimentos

Taken from recipeland.com/recipe/v/vegetable-rice-bake-38689 (may not work)