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Mexican Confetti Rice

Mexican Confetti Rice

Cooking Light DECEMBER 2004

  • 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

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.

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
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Mexican Confetti Rice recipe

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