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rice in white pot with cheese and zucchini
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Cheesy Zucchini Rice

Course Side Dish
Cuisine American
Keyword easy recipes, kid-friendly recipes, weeknight recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 379kcal

Ingredients

  • 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
  • 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.

Notes

If I've taken more than a couple of seconds to dump the zucchini, butter, and cheese into the pot of rice, I'll cover the pan and turn the heat back on for just 30 seconds or so to make sure the pan will be steamy enough to soften up the zucchini while it sets for the remaining 10 minutes. 

Nutrition

Calories: 379kcal | Carbohydrates: 39g | Protein: 11g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 661mg | Potassium: 302mg | Fiber: 1g | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 17mg | Calcium: 232mg | Iron: 1mg