Buns in My Oven and her photos are definitely better than mine, but I'm doing the best I can with a beat up point-and-shoot. This is a great side for chicken or pork and even my picky daughter ate this all up - mostly because you don't taste the zucchini. I told her it was in there to make the rice look pretty. This is a fresh alternative to the sodium-laden Rice-a-Roni.
CHEESY ZUCCHINI RICE
from Buns in My Oven
1 Tbsp. olive oil
1 cup long-grain white rice (not instant)
2 cups chicken broth
2 Tbsp. butter
1 med or 2 small zucchini, grated
1 cup shredded sharp cheddar cheese
1/2 tsp. garlic powder
salt and pepper, to taste
milk, as needed
Heat the olive oil in a medium saucepan over med-high heat. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden. Slowly pour in the chicken broth, bring to a boil, turn heat to low and cover. Cook for 15-20 minutes or until most of the liquid is absorbed. Remove from heat and add butter, zucchini, cheese, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes. Stir again and add salt and pepper to taste and a splash of milk for a smoother texture, if needed.