Ingredients
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2 cups water
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2 1/2 Tbl. butter
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2 tsp. chicken base such as Better Than Bouillon
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2 tsp. dried minced onion
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1 large clove garlic, minced
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1/8 tsp. coarse ground black pepper
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1 1/2 tsp. fresh basil, chiffonade into thin ribbons (2 leaves depending on size)
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1 cup white rice
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1 cup of grated zucchini, unpeeled
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1/3 cup grated carrots
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2 cups of corn cut fresh from the cob (1 small to medium-sized ear), can sub frozen
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2 cups shredded mozzarella and provolone blend cheese such as Sargento's
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fresh tomato slices and sprigs of fresh parsley for garnish if desired
Instructions
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 veggies and cheese well, and recover.Let sit for 5-8 minutes.When cheese has melted and is soft, re-stir until creamy and cheese is stirred in evenly.Serve hot garnished with slices of fresh tomato and parsley if desired.
