Cheesy Zucchini Rice

adapted from: Buns In My Oven

1 Tbl. extra virgin olive oil

1 c. long-grain rice

2 c. low-sodium chicken broth

2 Tbl. butter, opt.

1 med. or 2 sm. zucchini, grated (I added around 1 - 1 1/2 cups)

1 c. shredded sharp Cheddar cheese

1/2 tsp. garlic powder, opt. 

salt and pepper

splash of milk, as needed (I added 2-3 Tbl.)

Heat olive oil in a medium saucepan over medium heat.  Add the rice and stir to coat.  Toast the rice, stirring often, until golden.  Add the chicken broth and bring to a boil.  Turn heat to low and cover.  Cook 15-20 minutes or until liquid is mostly absorbed.  Stir in the butter, grated zucchini, shredded cheese and garlic powder.  Cover and let sit 5 more minutes.  Taste and add salt and pepper, if needed and add a little milk if you would like it creamier.  Serves: 4    

Jenn's Notes: I forgot to add the butter and garlic powder and it still tasted yummy.  I used Medium Cheddar and my rice only had a slight cheesy flavor.  I chose not to peel my zucchini, but if you want it to be a little more hidden, you could peel yours.