Cheesy Zucchini Rice

  • Prep Time : 0m
  • Cook Time : 40m
  • Ready In : 40m


  • 1 tablespoon olive oil
  • 1 cup long or short grain brown rice
  • 2 cups organic chicken broth
  • 2 tablespoons butter
  • 1 medium organic zucchini, grated with large holed cheese grater
  • 1 cup shredded Colby Jack cheese
  • 1/4 - 1/2 teaspoon garlic powder
  • salt and pepper, to taste


Step 1

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.

Step 2

Pour in the chicken broth, bring to a boil, turn heat to low, and cover. Cook, covered, for 30 - 40 minutes or until most of the liquid is absorbed.

Step 3

Remove from the heat and add the butter, grated zucchini, cheddar, 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 if you'd like to thin out the texture a little bit.

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