Mexican Confetti Rice

recipe

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 231
Caloriesfromfat 12 %
Fat 3 g
Satfat 0.5 g
Monofat 1.9 g
Polyfat 0.5 g
Protein 4.7 g
Carbohydrate 46.6 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 463 mg
Calcium 31 mg

Ingredients

2 teaspoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 cup long-grain rice
3/4 cup finely chopped peeled chayote
2/3 cup fresh corn kernels
1/2 finely chopped carrot
2 cups water
3/4 teaspoon salt

Preparation

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Stir in rice, chayote, corn, and carrot; sauté 3 minutes. Stir in water and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender.

Note:

December 2004
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