Cheesy Zucchini Rice
1 tablespon olive oil
1 cup medium or long grain white rice
2 cups chicken stock
2 tablespoons butter
1-2 zucchini, grated
1 cup Velveeta, cut into cubes
1/2 teaspoon garlic powder
Salt and pepper to taste
Heat olive oil in sauce pan over heat and brown rice. Once rice is browned, add chicken stock and bring to a boil. Once at a boil, cover and turn down to low. Cook over low heat for 20 minutes or until rice is tender. Remove from heat, add butter, zucchini, Velveeta, salt, pepper, and garlic. Stir until mixed and Velveeta is melted. Let sit 5 minutes before serving.
1 tablespon olive oil
1 cup medium or long grain white rice
2 cups chicken stock
2 tablespoons butter
1-2 zucchini, grated
1 cup Velveeta, cut into cubes
1/2 teaspoon garlic powder
Salt and pepper to taste
Heat olive oil in sauce pan over heat and brown rice. Once rice is browned, add chicken stock and bring to a boil. Once at a boil, cover and turn down to low. Cook over low heat for 20 minutes or until rice is tender. Remove from heat, add butter, zucchini, Velveeta, salt, pepper, and garlic. Stir until mixed and Velveeta is melted. Let sit 5 minutes before serving.
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