I've found a few new ways to use up my garden zucchini and this is one of them. You just stir in a little cheese and shredded zucchini into your rice and you've got Cheesy Zucchini Rice! The original recipe has you making it on the stove top, but I did it in my rice cooker and it worked just fine.
therecipecritic.com
2 cups chicken broth
1 cup long-grain white rice
2 TBSPs butter
2 medium zucchini, grated (about 2 cups)
1 cup shredded sharp cheddar
Salt and pepper, to taste
Stove Top Method
In a medium saucepan, add the chicken broth and bring to a boil. Stir in the rice, cover and reduce heat to low and cook for about 20 minutes or until liquid is absorbed. Remove from heat and add the butter, zucchini, and cheese. Stir and let stand for about 5 minutes. Salt and pepper to taste.
OR
Rice Cooker Method
Cook the rice with the chicken broth in your rice cooker. When it is finished, add in the butter, zucchini, and cheese. Stir to mix everything in. Put the lid back on and keep it on warm for 5 minutes. Salt and pepper to taste.
