Cheesy Zucchini Rice

• 2 cups chicken or vegetable broth
• 1 cup long-grain white rice
• 2 Tbs butter
• 1 medium zucchini, grated on the large holes of a cheese grater
• 1 cup shredded sharp cheddar
• salt and pepper, to taste

Bring the broth to a boil in a medium saucepan. Stir in the rice, cover, and reduce heat to low.

Cook about 20 minutes, or until most of the liquid has been absorbed.

Remove from heat, add the butter and zucchini, and cover. Allow to stand 5 minutes, then stir to incorporate. Stir in the cheese, season with salt and pepper, and serve.

Courtesy of: Pink Parsley