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&# 226;ÂÂs a versatile recipe that allows for seasonal vegetable variations, making it a staple in any home cookâÂÂs 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.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC).
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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 4
- 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.
Note
You can substitute the zucchini with other vegetables like spinach or mushrooms for variety.
For a richer flavor, use regular cream cheese and full-fat cheddar cheese.
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Ensure the cream cheese is softened to make mixing easier and to avoid lumps.
