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The Recipe Instructions |
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Ingredients
2 tsp instant chicken bouillon
1/2 cup chopped green pepper
2 cup shredded zucchini *
1/2 tsp onion powder
1/2 tsp dried oregano, crushed
4 oz lo-cal cream cheese (soft)
2/3 cup long grain rice
2 beaten eggs
1 cup skim milk
1/2 tsp dried basil, crushed
3/4 cup shredded lo-fat cheddar chee
2 tbsp diced pimento
Directions
* 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.
Servings: 4
Diet Vegetable Rice Bake Recipe brought to you by Diet Recipes To-Go
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