Recipe for a hearty, spicy Sonoran style Mexican Rice with Chayote and Black Beans. The Chayote is a somewhat strange looking vegetable that tastes somewhere in between a squash and a potato. This recipe serves 4-6 as a side dish.
- 1 Serrano pepper diced small
- 1 cup frozen yellow corn defrosted
- 1 tablespoon canola oil
- ½ yellow onion diced, about 1/2 cup
- ½ yellow bell pepper seeded, ribs removed and diced
- 1 chayote squash peeled, seed removed and diced
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon cayenne pepper
- 2 cloves garlic minced
- 1 cups brown basmati rice
- 2.5 cups chicken or vegetable stock
- ¼ cup roughly chopped Spanish olives
- 1 can black beans rinsed and drained
- ½ cup diced tomatoes
- ¼ cup freshly chopped cilantro leaves
- In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken or vegetable stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 10 to 15 minutes.
- Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.
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