2 tsp. instant chicken bouillon granules
2/3 c. long grain rice
1/2 c. chopped green pepper
2 c. shredded zucchini or chopped broccoli
1/2 tsp. each: onion powder, basil and oregano
2 beaten eggs
1 c. skim milk
1/8 tsp. pepper
3/4 c. shredded low-fat Cheddar cheese
1/2 (8 oz.) container reduced-calorie soft-style cream cheese
2 Tbsp. diced pimiento


Bring bouillon granules and 1 1/2 cups water to a boil in a saucepan; add rice. Reduce heat and simmer, covered, until rice is tender. In a medium saucepan, combine 1/2 cup water and green pepper; bring to boiling. Reduce heat; cover and simmer for 2 minutes. Add zucchini or broccoli. Cover; simmer for 3 to 5 minutes until crisp-tender; drain well. Set aside. Combine eggs, milk, onion powder, basil, oregano and 1/8 teaspoon pepper in a large mixing bowl. To hot rice, stir in Cheddar cheese and cream cheese; stir the rice cheese/mixture into the egg mixture. Finally add cooked vegetables and pimiento. Spoon into a 10 x 6 x 2-inch baking dish and bake, uncovered, at 350° for 30 to 35 minutes or until center is set. Serves 4.

Per Serving: 315 Calories, 12 g. Fat, 169 mg. Cholesterol and 574 mg. Sodium.