Cheesy Zucchini Rice

shared by Patty H.  (I was looking for a recipe to use up some of the shredded zucchini that I have in the freezer from this past summer's garden.  This was easy and delicious.  I prepared it exactly as the recipe states.)

Ingredients:

1 tablespoon olive oil

1 cup long-grain white rice

2 cups chicken broth

2 tablespoons butter

1 medium or 2 small zucchini, grated

1 cup shredded sharp cheddar

1/2 teaspoon garlic powder

salt and pepper, to taste

splash of milk, as needed

Directions:

1. Heat the olive oil in a medium sauce pan over medium heat. 
2. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden. 
3. Pour in the chicken broth, bring to a boil, turn heat to low, and cover. 
4. Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed. 
5. 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. 
6. 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.