Lita's Creamy Rice

So another experiment that turned out to be delicious! I wanted to use up the leftover chicken broth from my Sweet Potato Soup Recipe and ricotta that has been sitting in my fridge for a week or so; as well as I wanted to use the plethora of zucchini that my boyfriend's parents gave us from their garden. Lately Theo and I have been eating a lot of pasta so I wanted to do something different and create a rice recipe. Here is the end result!

1/2 cup of rice
2 cups of chicken broth
1 tablespoon of olive oil
1/4 of onion, finely chopped
1/4 of green bell pepper, finely chopped
1 spoonful of jarred minced garlic
1/2 a small zucchini, chopped
2 pinches of Italian Seasoning
2 pinches of salt
2 pinches of black pepper
1 pinch of dried thyme
2 pinches of dried parsley

1/4 cup of ricotta
1/4 cup of grated Parmesan cheese



In a small pot, boil rice in chicken broth along with olive oil and spices. Add peppers, onions, zucchini, and garlic. Stir occasionally so rice doesn't stick to the bottom of the pot. Once rice is almost tender, turn down heat to low and add ricotta and parmesan cheese. Stir so cheeses are evenly blended in with the rice and vegetables. Let cook for about five minutes or until rice is tender. Enjoy!