(Recipe can be found on the site Buns in My Oven here.)
Step by Step Instructions:
As you’re about to see, this Cheesy Zucchini Rice comes together in a snap with the following ingredients: Salt & Pepper, Chicken Broth, Sharp Cheddar Cheese, Milk (for thinning out dish, if needed), Garlic Powder, Long-Grain Rice, Medium Zucchini (or 2 small zucchinis), 2 tablespoons of Butter & Olive Oil (not pictured).
Okay, truth…I misread the directions but it turned really good, so I melted the two tablespoons of butter. You can also heat 1 tablespoon of olive oil here per the recipe.
Then add 1 cup of rice to the pan and stir it over medium heat constantly until it starts to brown.
Add 2 cups of chicken broth to the pan. I put slightly less than 2 cups of broth in. Bring the broth to a boil and then cover the pan and turn the heat to low. Cook the rice for 15-20 minutes.
While the rice cooked, I used my box grater and grated 1 medium zucchini.
Here is the grated zucchini. I used a paper towel to soak up some of the liquid from the zucchini so it didn’t make the rice really thin.
I really love rice with soy sauce, so I could have just stopped right here when the rice was cooked, but I did carry on.
To the cooked rice I added the grated zucchini, 1 cup of shredded sharp cheddar cheese, and 1/2 teaspoon of garlic powder.
Stir up the mixture and then add salt & pepper to taste and if you want the rice thinned out a bit, now is when the milk would get added. Then serve it up. See, I told you it was easy! This would make a great compliment to chicken, pork, or your favorite entree. Happy cooking!
1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth
2 tablespoons butter
1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
1 cup shredded sharp cheddar
1/2 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed
1. Heat the olive oil in a medium sauce pan over medium heat.
2. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
3. Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
4. Cook, covered, for 15 – 20 minutes or until most of the liquid is absorbed.
5.Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder.
6. Stir until well incorporated. Cover and let sit for 5 minutes.
7. Stir again and add salt and pepper to taste and a splash of milk if you’d like to thin out the texture a little bit.