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Angela Biagas-Muhammad: "It turned out soooo well that my son wants to try…" Read More
8Ingredients
35Minutes
260Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 cup long-grain white rice
- 2 cups chicken broth (low-sodium)
- 1 zucchini (medium or 2 small, grated on a box grater or with a food processor, no need to peel beforehand)
- 1 cup shredded sharp cheddar cheese
- 1/2 tsp. garlic powder
- salt
- pepper
- 2 Tbsp. milk (if needed)
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Directions
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol25mg8% |
Sodium340mg14% |
Potassium290mg8% |
Protein11g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber1g4% |
Sugars2g |
Vitamin A6% |
Vitamin C15% |
Calcium20% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(24)
Angela Biagas-Muhammad a year ago
It turned out soooo well that my son wants to try to make it again. I made some adjustments to my liking that satisfies my taste buds. However, overall recipe is outstanding.
Annie 3 years ago
Very good. I can’t add salt because of dietary restrictions so it could have used a little more salt.
Buckley 3 years ago
super delicious and so tasty! I cooked the rice in my instant pot with one cup broth and one cup rice. Very quick, would make again
Beth Huizing 5 years ago
The zucchini disappeared into the rice uncooked so I guess that depends on how you would view that. We love zucchini, so I didn't care for that. The cheddar was good in it. My husband liked the change from zucchini chips, boats and the Bisquick (Hodgson Mills) onion pie. The next day, however the rice was watery. I mixed in some parm to compensate for that. I would make it again, but leave the rice spread out on a quarter sheet pan, uncovered in the fridge and warm it up in the oven.
Nicholas Pyzowski 5 years ago
Great taste. GreAt way to spice up white rice!! Just the right amount of cheese. I ended up not using the milk.
Sarah 6 years ago
This is simple and delicious. I’ve made this many times, having a vegetable in the rice is a one pot meal.
Love this recipe!
Edward Warn 6 years ago
It was good and the kids seemed to really enjoy it; plus it was a simple side dish to make
Bryan Leonard 6 years ago
I switch a few things around. I used black rice and yellow squash.. Everything else stayed the same. It was pretty tasty, but just a little to cheesy for my taste. I’ll probably make this again, but add a few more vegetables for texture
Goran Svetlečić 7 years ago
Very tasty. This time, no modification what so ever except using real garlic instead of powder
Frank Wimmer 7 years ago
Pretty good, though a bit on the bland side. Then again, we made the recipe as instructed. I now understand why so many folks here modified the recipe. We loved the concept, but will probably try a different recipe next time.
Jennifer K 7 years ago
This was a hit! My wife is super picky, super, especially when it comes to new recipes! Oh and mixing things, like veggies and rice, so I was hesitant, but I said screw it! I'm making this tonight! She loves zucchini so I figured, it should work out well and it did! I had a medium/large zucchini so I shredded it and squeezed out the excess water first. I also cooked my rice in a rice cooker, but then finished everything off in there as well. I did add about a 1/2 tbs of butter to the rice as well as used a blend of mozzarella cheese and a shredded Mexican blend, cause it's what I had on hand. Delish! And a keeper!
Cindy F. 8 years ago
Made tonight. Followed the recipe exactly. Didn't need the milk. Husband and I both loved it! Thanks!
Christian Henderson 8 years ago
Great! Easy to make perfect for kids would totally make it again maybe add some more veggies to make it more healthy
Sarah Pelhan 8 years ago
My husband loved this but I did a few things differently. First, I used 2 YELLOW zucchini, I cut out the broth and just made the rice in a rice cooker. I sautéed the zucchini in butter until soft then added the cooked rice with milk and spices to the pan. To give it more of a kick I added cheddar and 1/4 a cup of goat cheese. Awesome!!!