By now, you’ve guessed my secret. I’m a closet cheeseaholic. Yep. I admit it. I don’t know that I go a single day without nibbling on even just a little cheese, and sometimes…a whole lot. Cheese and chocolate. And bacon. Yes – - glorious bacon! Can’t live without them!
This dish doesn’t have bacon in it. And of course not chocolate. That’s just silly. But it does have 2 cheeses and one – - well – - “cheese” that’s kind of it’s own “food group”. The beloved Velveeta. (Don’t scrunch your nose, your face might stay like that. ) Let’s face it, sometimes Velveeta is a huge help in the kitchen making dishes extra creamy, and it never separates into a gloppy, oily mess like a lot of cheddars do. Oh, you could try this with cheddar, but if it doesn’t turn out, you only have yourself to blame.
I use Velveeta now and then, especially for dishes like this, because I’m not a snooty-snoot when it comes to food and will try almost anything at least twice. (Some things just take getting used to. ) And this “cheese product” always has great results for me.
My hubby FLIPPED over this easy rice dish that I’ve been making for years, and I’m sure will be requested often by him. He was cracking me up that afternoon, walking around the house saying, “Mmmmmm, cheesy rice!”, all throughout the day!
It definitely will have your family, literally, singing your praises, too! Along with Velveeta, I add asiago and fresh parmesan cheese to add a bit of a kick that’d you’d get if you were using cheddar, only without the oiliness. The taste is absolutely divine!
And to combat the cheeses, there’s a whole packed cup of fresh zucchini in there. So, it’s not all bad!
This dish goes with about anything, too. From burgers, to pork chops, to beef tenderloin, to barbecued chicken! And it’s a nice change from the usual mac ‘n cheese as well!
Although it may not be the healthiest, it’s still better than any boxed cheese-rice dish out there. And just as simple to make, too. While the rice is simmering, you have plenty of time to cut and grate the cheeses and zucchini. And it being a go-with-all dish, (that stays hot in the pan for quite awhile and reheats easily in the microwave!), it just makes for the perfect, easy side! From a burger supper to a beef tenderloin dinner.
I know you’re going to love this and I hope you find it helpful when you’re tired of the same old sides and probably have most things right on hand. You can change up the asiago and parmesan for your own favorites, too, to make it a more convenient, on-the-spot dish.
This would also be a wonderful filling for stuffed, baked tomatoes or peppers, or even in an omelet for breakfast with any left over. Easily turn this into a one-dish meal by adding diced grilled chicken, ham or sliced sausages, or stir in some tuna! Just have fun and enjoy! Even my hubby said that you’ll be surprised at how good this is! So, take care and I’ll see you tomorrow! ~Kelly
- 2 cups + 1 Tbl. cold water
- 2 tsp. Superior Touch Better Than Bouillon Chicken Base
- 2 tsp. dried minced onion
- 1½ tsp. minced garlic
- 1 tsp. dried parsley
- ¼ tsp. dried thyme
- 1 cup regular white rice
- 2½ Tbl. real butter, cut up
- 8 oz. Velveeta, cubed
- ¼ cup finely grated asiago
- ¼ cup finely grated parmesan cheese
- 1 cup, lightly packed, grated fresh zucchini
- In medium saucepan, add water and next 7 ingredients.
- Heat over medium high heat, covered with tight-fitting lid, until it comes to a boil. Stir, recover, turn down to LOW, and let simmer for 15-17 minutes. *Do not lift lid while simmering!
- When time is up, remove lid, quickly stir in cheeses and zucchini well, and recover.
- Let sit for 5-8 minutes.
- When cheeses have melted and are soft, re-stir until creamy and cheeses are stirred in evenly. Serve hot.
I used my microplane with fine holes for grating the asiago and parmesan.