1cupcheddar cheeseshredded ( I used mild and medium)
1zucchinigrated (squeeze dry if you prefer a lighter texture, instead of creamy)
Instructions
In a saucepan add chicken broth, butter, and rice.
Bring to a boil.
Cover and reduce heat to medium.
Cook for 20 minutes or until liquid is absorbed and rice is tender. Do not stir the rice while it's cooking. Only remove the lid to check for doneness at the end of cooking time.
When rice is done, remove from heat.
Fluff rice.
Stir in garlic powder, cheese, and zucchini.
Serve hot. Reheats well.
Notes
~TIPS~
To remove the water grated zucchini I just grab a handful and squeeze it tightly over the sink.
If you prefer a creamier cheesy zucchini rice then do not squeeze dry the zucchini
The chicken broth really adds flavor so don't replace it with water.