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Easy One-Pot Cheesy Vegetable Chowder
When you need a warm bowl of comfort fast, this one-pot chowder delivers. It combines tender rice, melted cheese, and a colorful mix of cauliflower, carrots, and snow peas into a rich, creamy broth. Using frozen vegetables and a simple milk base keeps the prep work incredibly light. A pinch of chili powder adds just enough subtle warmth to balance the richness, making it a bowl you'll crave on chilly evenings.
Ingredients
- 2 ⁄ 3 cup water
- 1 ⁄ 3 cup uncooked regular long-grain white rice
- 2 cups fat-free (skim) milk
- 1 ⁄ 4 teaspoon chili powder
- 2 oz reduced-fat prepared cheese product (from 16-oz loaf), cubed
- 2 cups (from 1-lb bag) frozen cauliflower, carrots and snow pea pods (or other combination), thawed, drained
Instructions
- 1Bring the water to a boil in a 2-quart saucepan, then stir in the white rice. Reduce the heat to low, cover the pan, and simmer for 15 minutes.
- 2Stir in the milk, chili powder, cubed cheese, and thawed vegetables. Bring the mixture back to a simmer, then cook for about 5 minutes, stirring occasionally so the cheese doesn't stick to the bottom, until the vegetables are tender and the cheese is completely melted.
Notes
- Swap: Use brown rice instead of white rice for extra fiber, but be sure to adjust the initial simmering time according to the package directions.
- Prep: Thaw the frozen vegetables quickly by running them under warm water in a colander, then drain them well so they don't water down the chowder.
- Storage: Keeps in the fridge for up to 3 days in an airtight container. Reheat gently on the stove, adding a splash of milk if it thickens too much.