Mexican Confetti Rice

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 12%
  • Fat: 3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.7g
  • Carbohydrate: 46.6g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 463mg
  • Calcium: 31mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mexican Confetti Rice Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy