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Mexican Confetti Rice

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

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

Nutrition 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

How to Make It

  1. 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.