Very good side dish! I added extra garlic and subbed zucchini squash for the chayote. Used brown rice and served with shrimp enchiladas - yummy!
Mexican Confetti Rice
Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from
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
- 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.
Mexican Confetti Rice Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: Mexican
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
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