Prep 10 mins
Cook 20 mins
Chayote is a relative of squashes and has a gentle flavor. This is a classic dish in Guatemala.
- 2 tablespoons vegetable oil
- 1 medium chayote, pared and cut into 1/2 inch pieces
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon vegetable oil
- 4 cups cooked rice
- 1 medium tomatoes, coarsely chopped
- 1⁄4 teaspoon salt
- 1 dash pepper
- snipped chives
- Heat 2 Tablespoons vegetable oil in 12 inch skillet until hot. Cook and stir chayote over medium heat until crisp-tender, about 5 minutes; remove from heat.
- Cook and stir onion and garlic in 1 tablespoon oil until onion is tender, about 5 minutes. Stir in rice, cook and stir until hot, about 8 minutes. Stir in chayote, tomato, salt and pepper. Cook and stir until tomato is hot, 3 to 5 minutes. Sprinkle with chives.
So I have seen chayote in the grocery stores for a while now, and have wondered how to cook it, what it tastes like, etc. etc. etc. I was so excited when I saw this recipe, because I could finally begin to answer those questions! The chayote is very mild in flavor, and the whole dish was a nice accompaniment to Dump Pepper Lime Chicken. This dish is extremely easy to make, and will be made again at this house! :) Thank you for posting, made for ZWT4.
This recipe was simple yet delicious! I did spice my rice with guajillo chile powder and a little cumin, but that was the only tweaking I did. My family loved it, even my picky eater. I served it with Dump Pepper Lime Chicken and they paired together well. I will definitely put this into my menu rotation. Yummy!
This dish had a lovely flavour, but was very mild. For a little extra kick, I added a sprinkle of creole seasoning & I think this made all the difference. Served with Spicy Skillet Pork Chops for a great dinner. Thanks Mary for sharing. Made for ZWT4