Cheesy Zucchini Rice

A great alternative to your usual rice dish.  Again, no picture, but it looks just like it did from the site I got it from: bunsinmyoven.com/2012/06/28/cheesy-zucchini-rice/

All four of us at the table took seconds.

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 (I used my food processor but a cheese grater would work well, too)
• 1 cup shredded sharp cheddar
• 1/2 teaspoon garlic powder (didn't have any so I used half a clove of garlic grated in at the same time in the directions as the powder- very nice!)
• salt and pepper, to taste
• splash of milk, as needed (totally forgot about this part, but it was great without it)

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, add 1/2 tsp of salt, 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 pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.