This cheesy zucchini rice is just what the title promises, and so buttery, so cheesy, and so good that there's never any left when I serve it.
Ingredients
- 1 can low-sodium chicken broth , 14 ounce
- 1 cup long grain rice
- 2 tablespoons butter
- 1 cup shredded unpeeled zucchini
- 1 cup cheese
- salt and freshly ground black pepper to taste
Instructions
-
1
Bring broth to a boil in a saucepan; stir in rice. Cover, reduce heat to low, and cook until rice is tender and all liquid is absorbed, 20 to 25 minutes.
-
2
Remove from heat. Stir in melted butter. Add zucchini and cheese. Stir, cover and let sit until cheese is melted, about 10 minutes. Season with salt and pepper to taste.
Nutrition Facts
Per serving
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