Vegetable Rice Bake Recipe


Difficulty LevelEasyCourse
MethodMain Ingredient


 Instant chicken bouillon granules2 Teaspoon
 Long grain rice2⁄3 Cup (10.67 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Shredded zucchini/Chopped broccoli2 Cup (32 tbs)
 Beaten eggs2
 Skim milk1 Cup (16 tbs)
 Onion powder1⁄2 Teaspoon
 Dried basil1⁄2 Teaspoon, crushed
 Dried oregano1⁄2 Teaspoon, crushed
 Shredded low fat cheddar cheese3⁄4 Cup (12 tbs)
 Reduced calorie soft style cream cheese4 Ounce (1/2 Of 8 Ounce Container)
 Diced pimiento2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1190 Calories from Fat 354

% Daily Value*

Total Fat 40 g61%

Saturated Fat 22.5 g112.5%

Trans Fat 0 g

Cholesterol 510.4 mg

Sodium 3671 mg153%

Total Carbohydrates 149 g49.6%

Dietary Fiber 18.3 g73.3%

Sugars 24.8 g

Protein 68 g135.6%

Vitamin A 61.6% Vitamin C 169.8%

Calcium 102.6% Iron 37.1%

*Based on a 2000 Calorie diet


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 medium 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 to 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 teaspoon pepper.
Stir cheddar cheese and cream cheese into hot rice.
Stir rice mixture into egg mixture.
Stir in cooked vegetables and pimiento.
Spoon into a 10x6x2 inch baking dish.
Bake, uncovered, in a 350° oven for 30 to 35 minutes or till center is set.
Let stand 5 minutes before serving.