- 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
- 1/2 teaspoon garlic powder
Heat the olive oil in a medium sauce pan 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, turn heat to low, and cover.
Cook, covered, for 15-20 minutes or until most of the liquid is absorbed.
Remove from the heat and quickly add the butter, grated zucchini, cheddar, and garlic powder. Stir until well combined. Cover and let sit for 5 minutes.
Uncover the rice, stir well to combine, and add salt and pepper to taste. If you’d like the rice to have a thinner texture, add a splash of milk.
Original recipe from bunsinmyoven.com
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