Things I loved about this recipe in no particular order:
It was freakin delicious.
It was so simple.
It reminded me of making Rice-a-roni except I can pronounce every last ingredient.
It’s fast.
It’s delicious (wait, did I already mention that?).
This is a great sneaky chef-type recipe. You can insert the healthy stuff without anyone even noticing because it’s so flavorful and yummy!
Ingredients
1 tablespoon olive oil
1 cup long-grain rice
2 cups chicken broth
2 tablespoons butter
2 small zucchini, finely grated
1 cup shredded cheddar cheese
1 teaspoon garlic powder
Salt and pepper to taste
Directions
In a large skillet, saute rice in olive oil over medium-high heat, frequently stirring the rice until it’s a golden brown. Add the chicken broth and bring to a boil. Lower heat, cover and cook for about 20 minutes or until rice is tender and almost all the broth is absorbed.
Remove from the heat and add the butter, zucchini, cheddar, and garlic powder. Salt and pepper to taste. Stir until well combined. You can always add a dash of milk if you think the rice is too sticky and you want more of a creamy consistency.
Lisa says
Definitely want to try this recipe!
Mavis says
Let us know if you like it!
Lisa says
I made this last night. I used brown rice because that’s what I had, so it took a little longer. Pretty delicious! And I imagine quite versatile. You can easily swap out the zucchini for other veggies. For some reason, my kid doesn’t like rice (what’s up with that!) so we can put anything in it because he won’t eat it anyway.
Kathy says
I’ve used my new rice cooker to make this, adding ginger to it necause it’s good for you and tastes great in rice. Put it in bowl, add the garlic powder, zucchini and cheese, toss it and serve.
Mavis says
I’ll have to try it with ginger. YUM!