Rice With Carrots And Chayote Squash – a delicious recipe with rice, onion, garlic, water, vegetable oil, chile. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat water until it boils, remove from heat and add the rice. Let sit for 10 minutes and then drain and rinse the rice. Set aside.
2
Blend the onion, garlic and 1/4 cup water in the blender. Set aside.
3
Heat the oil in a pan and saute the chile. When it turns a golden brown color remove it from the pan. Place the washed rice in the same pan, stirring until it changes color slightly.
4
Add the blended vegetables, stirring well until the liquid evaporates.
5
Add the chile, carrot, chayote, and the rest of the water. Season with salt.
6
Cover the pan and cook on low heat until the rest of the liquid evaporates completely.
7
Remove from heat and let sit for 15 minutes. Fluff with a fork to mix the vegetables evenly among the rice.
201
kcal
Calories
4
g
Fat
38
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup rice, 1 piece onion, 2 cloves garlic, 1/4 cup water, and more.
Yes, Rice With Carrots And Chayote Squash falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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