Vegetable Rice Bake
A Uncategorized recipe with instant chicken bouillon granules, long grain rice, chopped green pepper. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
Bring bouillon granules and 1 1/2 cups water to a boil in a saucepan; add rice.
instant chicken bouillon granules(2 tsp)long grain rice(2/3 c) - 2
Reduce heat and simmer, covered, until rice is tender.
long grain rice(2/3 c) - 3
In a medium saucepan, combine 1/2 cup water and green pepper; bring to boiling.
chopped green pepper(1/2 c)pepper(0.1 tsp) - 4
Reduce heat; cover and simmer for 2 minutes.
- 5
Add zucchini or broccoli.
shredded zucchini or chopped broccoli(2 c) - 6
Cover; simmer for 3 to 5 minutes until crisp-tender; drain well.
- 7
Set aside.
- 8
Combine eggs, milk, onion powder, basil, oregano and 1/8 teaspoon pepper in a large mixing bowl.
chopped green pepper(1/2 c)each onion powder basil and oregano(1/2 tsp)beaten eggs(2)skim milk(1 c)pepper(0.1 tsp) - 9
To hot rice, stir in Cheddar cheese and cream cheese; stir the rice cheese/mixture into the egg mixture.
long grain rice(2/3 c)shredded low-fat cheddar cheese(3/4 c)8 oz container reduced-calorie soft-style cream cheese(1/2) - 10
Finally add cooked vegetables and pimiento.
diced pimiento(2 tbsp) - 11
Spoon into a 10 x 6 x 2-inch baking dish and bake, uncovered, at 350° for 30 to 35 minutes or until center is set.
- 12
Serves 4.
- 13
Per Serving: 315 Calories, 12 g.
- 14
Fat, 169 mg.
- 15
Cholesterol and 574 mg.
- 16
Sodium.
Rate this recipe
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Vegetable Rice Bake
A Uncategorized recipe with instant chicken bouillon granules, long grain rice, chopped green pepper. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
Bring bouillon granules and 1 1/2 cups water to a boil in a saucepan; add rice.
instant chicken bouillon granules(2 tsp)long grain rice(2/3 c) - 2
Reduce heat and simmer, covered, until rice is tender.
long grain rice(2/3 c) - 3
In a medium saucepan, combine 1/2 cup water and green pepper; bring to boiling.
chopped green pepper(1/2 c)pepper(0.1 tsp) - 4
Reduce heat; cover and simmer for 2 minutes.
- 5
Add zucchini or broccoli.
shredded zucchini or chopped broccoli(2 c) - 6
Cover; simmer for 3 to 5 minutes until crisp-tender; drain well.
- 7
Set aside.
- 8
Combine eggs, milk, onion powder, basil, oregano and 1/8 teaspoon pepper in a large mixing bowl.
chopped green pepper(1/2 c)each onion powder basil and oregano(1/2 tsp)beaten eggs(2)skim milk(1 c)pepper(0.1 tsp) - 9
To hot rice, stir in Cheddar cheese and cream cheese; stir the rice cheese/mixture into the egg mixture.
long grain rice(2/3 c)shredded low-fat cheddar cheese(3/4 c)8 oz container reduced-calorie soft-style cream cheese(1/2) - 10
Finally add cooked vegetables and pimiento.
diced pimiento(2 tbsp) - 11
Spoon into a 10 x 6 x 2-inch baking dish and bake, uncovered, at 350° for 30 to 35 minutes or until center is set.
- 12
Serves 4.
- 13
Per Serving: 315 Calories, 12 g.
- 14
Fat, 169 mg.
- 15
Cholesterol and 574 mg.
- 16
Sodium.
Rate this recipe
