Cheesy Zucchini Rice
This Cheesy Zucchini Rice is an easy tasty side dish that pairs well with many main courses!
Ingredients
- 1 cup uncooked long-grain brown rice
- 2 ¼ cups low sodium chicken broth or vegetable broth (you may need a bit more or less depending on your rice directions)
- 2 ½ cups shredded zucchini (for me this was one large zucchini)
- 1 cup shredded 50% reduced fat sharp cheddar (I use Cabot)
- 1 teaspoon salt
- ¼ teaspoon black pepper or more to taste
- ¼-½ teaspoon garlic powder to taste
- 1-2 tablespoons skim milk
Instructions
- Cook the rice and broth together according to your rice’s package directions in a medium saucepan. My brown rice used 2 ¼ liquid for 1 cup rice and the directions were to bring them to a boil and then reduce to a simmer, covered, for 45 minutes. I have found that brown rice directions may vary, so check yours for broth quantity and cook time.
- When the rice is cooked, fluff it with a fork. Stir in the zucchini, shredded cheese, salt, pepper, and garlic powder. Cook for 5-10 minutes on low, stirring occasionally, to melt the cheese and heat the zucchini. Add milk as needed (1-2 tablespoons) to thin out the texture if desired.
Notes
WW Points per (2/3 cup) serving: 5 (Points calculated using the recipe builder on weightwatchers.com)
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Nutrition Information per (2/3 cup) serving:
177 calories, 27 g carbs, 2 g sugars, 4 g fat, 2 g saturated fat, 9 g protein, 2 g fiber, 338 mg sodium (from myfitnesspal.com)
Weight Watchers PointsPlus:
5 per (2/3 cup) serving (PP calculated using the recipe builder on weightwatchers.com) adapted from several sources including Mel's Kitchen Cafe, Buns in my Oven, and The Recipe Critic
5 per (2/3 cup) serving (PP calculated using the recipe builder on weightwatchers.com) adapted from several sources including Mel's Kitchen Cafe, Buns in my Oven, and The Recipe Critic
Nutrition
Calories: 177kcal