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.
Very good side dish! I added extra garlic and subbed zucchini squash for the chayote. Used brown rice and served with shrimp enchiladas - yummy!