This colorful rice contains carrots, corn and chayote, a green-skinned Mexican vegetable similar in shape and size to a pear. But the flesh is pale, crisp and fine-textured with a flavor that is a cross between a cucumber and a zucchini. Look for chayotesalso called mirlitonin the produce section of large supermarkets. If you cannot find them, use zucchini instead.
- 2 tsp. olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 cup uncooked long-grain rice
- 3/4 cup peeled, finely chopped chayote
- 2/3 cup fresh corn kernels
- 1/2 cup finely chopped carrot
- 2 cups low-sodium vegetable stock or water
- Salt to taste
- Heat oil in large saucepan over medium-high heat. Add onion, and cook, stirring often, 2 minutes. Add garlic, and cook, stirring often, 1 minute. Stir in rice, chayote, corn and carrot, and cook, stirring often, 3 minutes.
- Stir in stock, and bring to a boil. Cover, reduce heat to low and cook 20 minutes, or until rice is tender. Season with salt, and serve.
- Serving Size: Serves 4
- Calories: 240
- Carbohydrate Content: 49 g
- Fat Content: 3 g
- Fiber Content: 2 g
- Protein Content: 4 g
- Sodium Content: 115 mg
- Sugar Content: 3 g