Sort ingredients
moneffect
QR Code
Listen
Pdf
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Cook for two to three minutes, stirring occasionally, until the vegetables begin to soften.
Add the ground chicken to the skillet. Cook until it is browned and no longer pink, breaking it into small pieces with a spoon or spatula as it cooks.
Stir in the minced garlic, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Cook for about 30 seconds, just until the garlic becomes fragrant.
Add the uncooked white rice and stir for approximately one minute. Lightly toasting the rice helps give it a pleasant flavor and allows it to absorb the seasonings.
Pour in the chicken broth and stir well, making sure no rice is stuck to the bottom of the skillet. Bring the mixture to a gentle boil. Reduce the heat to low, cover the skillet, and cook for 15 to 18 minutes, or until the rice is tender and most of the liquid has been absorbed.
Stir in the diced zucchini. Cover the skillet again and cook for four to six minutes, until the zucchini is tender but still holds its shape.
Sprinkle the shredded mozzarella or cheddar evenly over the top. Cover for one to two minutes, or until the cheese has completely melted. Garnish with fresh parsley and serve warm.