This is one of our favorite side dishes (especially the kids’) and I love that in the summer it is a great way to use the overabundance of zucchini we have flowing from our garden. It’s super easy, and can be made with brown or white rice.
Cheesy Zucchini Rice
2 cups rice (white or brown basmati is my favorite)
2 TB. olive oil
3 1/3 cups chicken stock
2 small or 1 medium zucchini, grated
1 cup shredded medium cheddar cheese
2 tsp. minced garlic
2 TB. butter
salt and pepper to taste
Heat olive oil in a medium saucepan over medium heat. Once it’s warmed, add rice and stir around, lightly toasting until golden. Add chicken stock, zucchini, and garlic and bring to a boil. Once it’s boiling, lower the heat, cover, and simmer. If you are using white rice, simmer covered for 20 minutes. If you are using brown rice, simmer covered for 60 minutes or until tender. Once rice is done, stir in butter, cheese, and salt and pepper to taste. If you want to thin it a little, add a splash of milk. Otherwise, that’s it! Super simple, easy, and yummy. We usually eat this with grilled chicken or pan-seared tilapia (which is the kids’ very favorite dinner).