Cook the rice until al dente according to the instructions on the packet. Cut zucchini and bell pepper into small cubes, spring onions into rings. Heat the oil in a saucepan and sauté the spring onions, then add the peppers and zucchini. Fry this for about 4 - 5 minutes.
In the meantime, dissolve the cream cheese in a second saucepan in a little vegetable stock (not too much, better add something later) and reduce until the sauce has a creamy consistency. Add chives and mixed herbs and season to taste with salt, pepper and paprika powder.
Now you put the vegetables and rice in a baking dish, mix them and pour the sauce over them. Spread the cheese on top. Put the whole thing in the oven for about 20-30 minutes at 180 ° C, until the cheese is nice and brown.
Instead of the zucchini you can also use eggplant or a mixture of both!