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Cheesy Vegetable Chowder
This comforting cheesy vegetable chowder brings together tender rice, melted cheese, and a colorful mix of cauliflower, carrots, and snow peas. Using frozen vegetables and a simple milk base makes it a fast, one-pot meal for busy weeknight dinners. A pinch of chili powder adds a subtle warmth to the creamy, rich broth. The combination of soft grains and crisp-tender vegetables creates a satisfying texture in every spoonful.
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 cook for 15 minutes.
- 2Stir in the milk, chili powder, cubed cheese, and thawed vegetables. Bring the mixture back to a boil, then cook for about 5 minutes, stirring occasionally, until the vegetables are tender and the cheese is melted.
- 3If using brown rice instead of white rice, adjust the initial simmering time to match the package instructions.