Tuesday, August 21, 2012

Cheesy Zucchini Rice

I ran across this recipe on Melskitchencafe.com, and since I seem to have 3 or 4 zucchini everytime I go out to my garden I always welcome a new zucchini recipe! I loved this! It's a great side dish to any grilled meat! I happened to serve it along with grilled steaks for my anniversary dinner, and my hubby loved it! Enjoy!

Cheesy Zucchini Rice
from melskitchencafe.com
*Serves 4-6 as a side dish

1 cup long-grain white rice ( I used Jasmine rice since that is what I had)
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 (I had a fiesta mix of grated cheese)
1/2 teaspoon garlic powder
Salt and pepper, to taste
1-2 tablespoons milk, if needed (I used, just makes it creamier

In a medium saucepan, combine the rice and chicken broth. 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.
Remove the rice from the heat and stir in the grated zucchini, cheese, and garlic powder. 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. Serve warm.

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