9Ingredients
120Calories
55Minutes

If you need a side dish that boasts sweet and savory flavors, then try this Rice with Carrots and Chayote Squash. It takes 55 minutes to prepare this delectable dish that has a mere 120 calories. So feel free to have seconds, or pair it with your favorite meat dish. Ingredients include rice, onions, garlic, water, vegetable oil, chiles, carrots, and chayotes. Mix the vegetables with the rice, or pour them over top.

Ingredients

  • 3/4 cup rice
  • 1 piece onion
  • 2 cloves garlic
  • 1/4 cup water
  • 1 tablespoon vegetable oil
  • 1 chile
  • 3 carrots
  • 1 chayote squash
  • 1 1/2 cups water

Directions

  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.
Discover more recipes from Madeleine Cocina

NutritionView more

120Calories
Sodium3%DV80mg
Fat6%DV4g
Protein6%DV3g
Carbs6%DV19g
Fiber8%DV2g

PER SERVING *

Calories120Calories from Fat35
% DAILY VALUE*
Total Fat4g6%
Saturated Fat0g0%
Trans Fat0g
Cholesterol<5mg1%
Sodium80mg3%
Potassium250mg7%
Protein3g6%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Sharron M. 4 Jun 2015
I added browned pork sausage to this dish and spooned it into cooked acorn squash halves! Then sprinkled with breadcrumbs and broiled it just long enough to toast the breadcrumbs without drying out the rice!