Cheesy Zucchini Rice

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. 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. 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.