Cheesy Garlic Zucchini Rice

Just because I cut preservatives out of my diet for health reasons doesn’t mean I don’t miss some of the worst boxed food out there. For years, I’ve been on a mission to find good (read: tasty) real-food recipes to replace their boxed counterparts, one of which is Rice-A-Roni. This recipe, first attempted just last night, might actually be the winner. Made from only rice, zucchini, cheddar, garlic, butter, chives, and chicken broth, there isn’t anything artificial hiding in it. So imagine my delight that it actually tastes pretty darn good, especially served alongside a good ole roasted chicken.


Cheesy Garlic Zucchini Rice
(Original recipe: Damn Delicious)

2 tablespoons unsalted butter
2 cloves garlic, minced
2 cups chicken broth
1 cup rice of your choice (I used Basmati)
2 zucchini, shredded
1 cup shredded cheddar cheese
1 TBSP chopped fresh chives
Salt and pepper to taste

Melt butter in a large saucepan over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in broth and rice. Cover and bring to a boil; reduce heat and simmer until rice is cooked through, about 15-20 minutes.
Remove from heat. Fold in zucchini, cheese, and chives. Stir until cheese is melted.
Season with salt and pepper. Serve immediately.

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