Ingredients
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons butter
- 1 medium zucchini, shredded
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Splash of milk (as needed)
Instructions
- Heat olive oil in a medium saucepan over medium heat.
- Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
- Pour in the chicken broth, bring to a boil, then reduce the heat to low and cover. Cook, covered, for 15 minutes.
- Remove from heat and quickly add the butter, shredded zucchini, cheddar cheese, and garlic powder.
- Cover and let the rice sit for 10 minutes. This step allows the steam to help melt the cheese and soften the zucchini.
- Uncover the rice, stir well to combine, and add salt and pepper to taste. If you prefer a thinner texture, add a splash of milk and stir.
Notes
- This dish is perfect for hiding zucchini, making it an ideal option for picky eaters.
- If you want a creamier texture, add more milk to the rice after cooking.
- Feel free to use other cheeses, like mozzarella or Parmesan, for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
