This Vegetable Rice Bake is a comforting and hearty dish that combines tender long-grain rice with fresh vegetables like zucchini, green peppers, and broccoli, all bound together by a creamy egg and cheese mixture. The addition of dried basil and oregano adds a subtle herbal note, while the low-fat cheddar and cream cheese provide a rich, savory flavor without being too heavy. Perfect for a family dinner or a potluck side dish, this bake is easy to prepare and offers a satisfying texture that is both creamy and slightly crisp on top. It’s a versatile recipe that allows for seasonal vegetable variations, making it a staple in any home cook’s repertoire. Serve it warm for the best experience.
Vegetable Rice Bake
Description
This Vegetable Rice Bake is a comforting and hearty dish that combines tender long-grain rice with fresh vegetables like zucchini, green peppers, and broccoli, all bound together by a creamy egg and cheese mixture. The addition of dried basil and oregano adds a subtle herbal note, while the low-fat cheddar and cream cheese provide a rich, savory flavor without being too heavy. Perfect for a family dinner or a potluck side dish, this bake is easy to prepare and offers a satisfying texture that is both creamy and slightly crisp on top. It's a versatile recipe that allows for seasonal vegetable variations, making it a staple in any home cook's repertoire. Serve it warm for the best experience.Directions
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Preheat your oven to 350°F (175°C).
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In a saucepan, combine the instant chicken bouillon granules and 1 1/2 cups of water. Bring to a boil.
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Add the long-grain rice to the boiling bouillon water. Reduce heat, cover, and simmer for 20 minutes or until the rice is tender.
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Meanwhile, in a medium saucepan, combine the chopped green pepper and 1/2 cup of water. Bring to a boil.
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Reduce heat, cover, and simmer for 2 minutes.
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Add the shredded zucchini (and chopped broccoli if using) to the saucepan. Cover and simmer for 3-5 minutes or until crisp-tender.
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Drain the vegetables well and set aside.
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In a large mixing bowl, whisk together the beaten eggs, skim milk, onion powder, dried basil, dried oregano, and black pepper.
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Stir the shredded cheddar cheese and softened cream cheese into the hot cooked rice until melted and well combined.
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Fold the rice and cheese mixture into the egg mixture.
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Stir in the cooked vegetables and diced pimento.
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Spoon the mixture into a 10x6x2 inch baking dish.
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Bake, uncovered, in the preheated oven for 30-35 minutes or until the center is set.
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Let the bake stand for 5 minutes before serving.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 378.2kcal
- % Daily Value *
- Total Fat 34.8g54%
- Saturated Fat 21.2g106%
- Cholesterol 89.2mg30%
- Sodium 334.7mg14%
- Total Carbohydrate 9.1g4%
- Dietary Fiber 2.2g9%
- Sugars 5.1g
- Protein 8.4g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
