- 1 tablespoon olive oil
- 1 cup white rice
- 2 cups chicken broth
- 2 tablespoons butter
- 1 medium zucchini shredded
- 1 cup shredded sharp cheddar
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Splash of milk as needed
INSTRUCTIONS
- 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 minutes.
- Remove from the heat and quickly add the butter, grated zucchini, cheddar, and garlic powder.
- Cover and let set for 10 minutes. It’s important to cover the rice again quickly to retain some of the steam from cooking.
- 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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