Cheesy Zucchini Rice

This meatless recipe, Cheesy Zucchini Rice, leans on long-grain white rice, low-sodium chicken broth and or 2 small zucchini. It makes 4 to 6 servings as a side dish and takes about 30 minutes.

• Yield 4 to 6 servings as a side dish
• Ready in 30 minutes
• Prep 10 minutes
• Cook 20 minutes

Ingredients

• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 medium or 2 small zucchini, grated on a box grater or with a food processor (no need to peel beforehand)
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon garlic powder
• Salt and pepper (to taste)
• 1-2 tablespoons milk (if needed)

Instructions

1. In a medium saucepan, combine the rice and chicken broth.
2. Bring the mixture to a boil, reduce the heat, cover and let the rice simmer for 15-20 minutes until the rice is tender and most of the liquid has been absorbed.
3. Remove the rice from the heat and stir in the grated zucchini, cheese, and garlic powder.
4. Add salt and pepper to taste (don't skip this step - I needed at least 1/2 to 1 teaspoon of salt to boost the flavor). Add a tablespoon or so of milk to adjust the texture if needed.
5. Serve warm.

Give it a minute off the heat, then serve it while it is still hot.