Confetti Rice - Yoga Journal

Confetti Rice


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 chayotes—also called mirliton—in the produce section of large supermarkets. If you cannot find them, use zucchini instead.

  • SERVINGServings


  • 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


  1. 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.
  2. 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.

Nutrition Information

  • 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