Cheese Rice with Vegetables (Stoplight Rice)

 

2 T. canola oil

½ tsp. garlic powder, or 1 clove garlic, minced

1 cup long-grain white rice

2 cups low-sodium chicken broth

Pinch of salt

1 medium zucchini, grated

1 small carrot, grated

¼ red bell pepper, diced

1 cup shredded sharp cheddar cheese

 

In a medium saucepan, heat the oil. Add the minced garlic and rice to the saucepan and toss until fully coated. Add the chicken broth and salt. Bring the mixture to a boil. Reduce the heat to low and cover the saucepan. Cooke for 15 to 20 minutes until most of liquid is absorbed. Remove the rice from the heat, and stir in the grated zucchini, carrot, bell pepper, and cheese. Ready to serve and eat!