Rice With Chayote (Fritanga)
Chayote is a relative of squashes and has a gentle flavor. This is a classic dish in Guatemala.
- Ready In:
- 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.
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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!
Very good and lovely appearance. I am unable to buy chayote in northern Wisconsin so substituted with summer squash. I did add Italian seasoning and lots of pepper. I also used leftover rice. (Just love incorporating leftovers into a meal.) This would be wonderful with fresh herbs like basil. I had this with Recipe#241933, Recipe#155369, and Recipe#267975 for a great meal. Thanks for sharing a keeper! Made for ZWT4 for the Flying Dutchessâ€™.