Zucchini and Cheesy Rice Skillet
Looking for a tasty one one pot meal? Put this Zucchini and Cheesy Rice Skillet on the menu!
Servings: 6 servings
Calories: 611kcal
Ingredients
- 1 cup long-grain white rice
- 2 medium zucchini
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 yellow onion diced
- 1½ tsp minced garlic
- 2 tsp Cajun seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- 8 oz. andouille sausage sliced
- 2 cups shredded rotisserie chicken
- 1 cup low-sodium chicken broth
- 1 cup shredded Cabot Seriously Sharp cheddar cheese
- 1 cup shredded Cabot Monterey Jack cheese
- ¼ cup sliced green onions
Instructions
- Using a medium saucepan, cook rice 5 minutes less than package instructions. (Note: The rice will finish cooking in the oven.) Drain any excess liquid from rice and set aside.
- Meanwhile, shred the zucchini using the larger holes of a box grater.
- Using a 10-12” cast iron skillet, add butter and olive oil; place over medium-high heat.
- Once butter has melted, add shredded zucchini, diced onion, garlic, Cajun seasoning, salt, pepper and andouille sausage; stir until well combined.
- Preheat oven to 375°F.
- Cook, stirring occasionally, for 10-12 minutes, or until most of the liquid from the zucchini has evaporated.
- Add shredded chicken and chicken broth; stir until well combined. Continue cooking, stirring occasionally, for 5 more minutes.
- Remove skillet from heat and add rice, cheddar cheese and Monterey jack cheese; stir until well combined.
- Place skillet in oven and bake for 8-10 minutes, or until cheese has fully melted. {Optional} Use the broiler for 1-2 minutes after baking.
- Before serving, garnish with sliced green onions.
Nutrition
Calories: 611kcal | Carbohydrates: 31g | Protein: 42g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 1226mg | Potassium: 459mg | Fiber: 2g | Sugar: 3g | Vitamin A: 968IU | Vitamin C: 14mg | Calcium: 310mg | Iron: 1mg
