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 x 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.