** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This recipe is quick and easy. It has many benefits, such as cost effective, lots of vegetables that are healthy, and low in fat. You can whip this up in no time and not spend a lot of money. And because of the cheese, it is kid friendly. All kids love cheese!
1. In a saucepan combine bouillon granules and 1 1/2 cups water.
2. Bring to boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till tender.
3. Meanwhile, in a med saucepan combine green pepper and 1/2 cup water.
4. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.
5. Add shredded zucchini or chopped broccoli. Cover and simmer for 3-5 minutes or till crisp-tender; drain well.
6. Set aside. In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and 1/8 t pepper.
7. Stir cheddar cheese and cream cheese into hot rice.
8. Stir rice mixture into egg mixture. Stir in cooked vegetables and pimento.
9. Spoon into a 10x6x2" baking dish. Bake, uncovered, in a 350 deg F.
10. oven for 30-35 minutes or till center is set.
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Dietary Notes:
This recipe is high in Vitamin A with 37% of your daily recommended intake per serving. This recipe is high in Vitamin C with 35% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Bell Pepper, MSG, Rice, Cheese, Onion allergies.
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