Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Cal Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Ts Instant Chicken Bouillon
1/2 C Chopped Green Pepper
2 C Shredded Zucchini *
1/2 Ts Onion powder
1/2 Ts Dried Oregano, crushed
4 Oz Lo-cal cream cheese (soft)
2/3 C Long grain Rice
2 Beaten Eggs
1 C Skim Milk
1/2 Ts Dried Basil, crushed
3/4 C Shredded lo-fat Cheddar chee
2 Tb Diced Pimento
* or chopped broccoli
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 till
tender.
Meanwhile, in a med 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 3-5 minutes or till
crisp-tender; drain well. Set aside.
In a large mixing bowl combine eggs, milk, onion powder, basil, oregano,
and 1/8 t pepper.
Stir cheddar cheese and cream cheese into hot rice. Stir rice mixture into
egg mixture. Stir in cooked vegetables and pimento. Spoon into a 10x6x2"
baking dish.
Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till center is
set. Let stand 5 minutes before serving.
********************************************************** Per serving: 315
calories, 17 g protein, 33 g carbohydrates, 12 g fat, 169 mg cholesterol,
574 mg sodium, 407 mg potassium.
