Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Instant Chicken Bouillon 1/2 ts Onion powder
2/3 c Long grain Rice 1/2 ts Dried Basil, crushed
1/2 c Chopped Green Pepper 1/2 ts Dried Oregano, crushed
2 x Beaten Eggs 3/4 c Shredded lo-fat Cheddar chee
2 c Shredded Zucchini * 4 oz Lo-cal cream cheese (soft)
1 c Skim Milk 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.

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