This recipe goes with Grilled Grouper with Lime and Mexican Confetti Rice
Cooking Light DECEMBER 2004
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.
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