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.
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.