Vegetable Rice Bake

This Vegetable Rice Bake is a hearty, comforting side dish that brings home-style flavor to your table. It features a rich blend of long-grain rice, fresh zucchini or broccoli, and diced pimento, all bound together with a creamy mixture of skim milk, eggs, and low-calorie cream cheese. The dish is seasoned with aromatic herbs like dried basil and oregano, along with a hint of onion powder, creating a savory and satisfying profile. Perfect for potlucks, family dinners, or as a reliable vegetarian option for everyday cooking, this bake offers a delicate balance of textures and flavors.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 2

Calories: 709.6

Dietary: Low-cal

Description

This Vegetable Rice Bake is a hearty, comforting side dish that brings home-style flavor to your table. It features a rich blend of long-grain rice, fresh zucchini or broccoli, and diced pimento, all bound together with a creamy mixture of skim milk, eggs, and low-calorie cream cheese. The dish is seasoned with aromatic herbs like dried basil and oregano, along with a hint of onion powder, creating a savory and satisfying profile. Perfect for potlucks, family dinners, or as a reliable vegetarian option for everyday cooking, this bake offers a delicate balance of textures and flavors.

Ingredients

Instant Chicken Bouillon
water
Long grain Rice
Chopped Green Pepper
Shredded Zucchini or Chopped Broccoli
Onion powder
Dried Oregano, crushed
Lo-cal cream cheese (soft)
Shredded low-fat Cheddar cheese
Eggs, beaten
Skim Milk
Dried Basil, crushed
Black pepper
Diced Pimento

Directions

1
Preheat the oven to 350°F (175°C).
2
In a saucepan, combine the instant chicken bouillon granules and 1 1/2 cups of water. Bring to a boil.
3
Add the long-grain rice to the boiling water. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender. Remove from heat and keep warm.
4
Meanwhile, in a medium saucepan, combine the chopped green pepper and 1/2 cup of water. Bring to a boil.
5
Reduce heat, cover, and simmer for 2 minutes. Add the shredded zucchini or chopped broccoli. Cover and simmer for an additional 3-5 minutes until crisp-tender. Drain well and set aside.
6
In a large mixing bowl, whisk together the beaten eggs, skim milk, onion powder, dried basil, dried oregano, and black pepper.
7
Stir the cheddar cheese and cream cheese into the hot cooked rice until melted and combined.
8
Pour the rice mixture into the egg mixture and stir to combine thoroughly.
9
Fold in the cooked vegetables and diced pimento until evenly distributed.
10
Spoon the mixture into a 10x6x2-inch baking dish, spreading it evenly.
11
Bake, uncovered, for 30-35 minutes or until the center is set and the top is lightly golden.
12
Let the bake stand for 5 minutes before serving.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 709.6kcal

% Daily Value *
Total Fat 55.3g86%
Saturated Fat 32.4g162%
Cholesterol 319.4mg107%
Sodium 701.8mg30%
Total Carbohydrate 24.5g9%
Dietary Fiber 2.4g10%
Sugars 8.9g
Protein 29.3g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/vegetable-rice-bake-2/