Cheesy Zucchini Rice
Cheesy zucchini rice refreshes your side dish rotation and will get your family excited about eating veggies. This cheesy rice is fabulous along with any of your favorite meats and mains and a yummy way to use up your garden zucchini.
Servings: 4
Calories: 395kcal
Ingredients
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tbsp butter
- 1 medium or 2 small zucchini grated
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- salt and pepper to taste
- splash milk as needed
Instructions
- In a medium pan, or pot, over medium heat, heat the oil.
- Add the rice, briefly giving it a stir to coat, and then add in the broth and bring to a boil. Turn the heat down to low and cover.
- Simmer 15 – 20 minutes, or until the majority of the liquid has been absorbed and the rice is tender.
- Remove the pan or pot from the heat source. Stir in the butter, zucchini, cheese, and garlic and continue stirring until evenly combined. Re-cover and let the rice sit for about 5 minutes.
- Stir again and then add in the salt and pepper and a splash of milk (if needed) if you’d like to thin the mixture out a bit or if it needs an extra dash of creaminess.
Notes
recipe adapted from Buns In My Oven
Nutrition
Calories: 395kcal | Carbohydrates: 42g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 679mg | Potassium: 369mg | Fiber: 2g | Sugar: 3g | Vitamin A: 668IU | Vitamin C: 18mg | Calcium: 244mg | Iron: 1mg