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 chayotesalso called mirlitonin the produce section of…
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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.
Ingredients
- 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
Preparation
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.
Nutrition Information
- Calories 240
- Carbohydrate Content 49 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 2 g
- Protein Content 4 g
- Saturated Fat Content 0 g
- Sodium Content 115 mg
- Sugar Content 3 g