Spicy Mexican Rice with Chayote and Black Beans

 

spanish rice with chayote recipe photo
Spicy Mexican Rice with Chayote and Black Beans
Author: Jackie Alpers
This somewhat strange looking vegetable is Chayote, and it tastes somewhere in between a squash and a potato.
This recipe serves 4-6 as a side dish.

Ingredients

  • 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

Instructions

  • 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.
Course Side Dish
Cuisine Mexican, Sonoran Style, Sonoran Style Mexican
Keyword chayote recipes, Jackie Alpers, Mexican recipes, sonoran recipes, spanish rice recipe, spanish rice with Chayote recipe, Taste of Tucson cookbook recipe, Tucson Sonora
Hungry for More?Buy the Taste of Tucson Cookbook!

ingredients simmering on the stove.

 

Recipe Index

Visit Jackie Alpers @ The Food Network

Jackie Alpers for the Food Network

Order Jackie’s Newest Cookbook: Taste of Tucson

taste of Tucson cookbook cover

About Jackie Alpers

Portrait of Taste of Tucson Cookbook author in her Mexican tiled kitchen

Subscribe to Blog via Email

Pin It on Pinterest

Share This