a lighter twist on a classic with a hidden vegetable. serves 4 as a side dish.
4 tbs butter
1/2 cup diced onion
1 tsp garlic powder
1 cup long grain white rice
1 1/2 cups chicken broth (can partially substitute water to lower sodium content)
1 medium zucchini, grated
1 cup shredded cheese - I used cheddar
black pepper to taste
Melt 2 tbs of butter in a large skillet over medium heat. Add in the onion and cook until tender. Add rice and garlic powder, and cook until rice is lightly toasted - 1 minute.
Pour in the broth/water and scrape up any brown bits at the bottom of the ban. Bring to a boil, then reduce heat to low and cover/cook for 15 minutes or until liquid is absorbed..
Fluff rice and add zucchini, cheese, and remaining 2 tbs of butter. Season with black pepper.