Rice with Chayote Fritanga
Elevate your weeknight dinners with the vibrant and hearty "Rice with Chayote Fritanga." This flavorful dish combines fluffy long-grain white rice with chayote squash sautéed in a fragrant blend of garlic, onion, tomato paste, cumin, and paprika. The chayote, with its delicate crunch and slightly sweet flavor, is cooked to tender perfection, creating a savory topping that pairs beautifully with the rice. A finishing touch of fresh cilantro and a squeeze of lime add brightness, making every bite a delightful explosion of flavors. Perfect as a standalone meal or a versatile side dish, this easy-to-make recipe is ready in under an hour and serves up a taste of comfort with a Latin-inspired twist. Enjoy this satisfying, plant-based dish that's as nourishing as it is delicious!
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Recipe Information
Ingredients
- 1 cup Long-grain white rice
- 2 cups Water
- 2 medium Chayote squash
- 3 tablespoons Vegetable oil
- 1 medium Yellow onion
- 3 large Garlic cloves
- 1 tablespoon Tomato paste
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
- 4 pieces Lime wedges
Instructions
Rinse the rice in cold water until the water runs clear. Combine the rice, 2 cups of water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for an additional 5 minutes.
While the rice is cooking, prepare the chayote. Peel the chayote, cut it in half lengthwise, and remove the seed. Dice the chayote into 1/2-inch cubes.
Heat the vegetable oil in a large skillet over medium heat. Dice the onion and mince the garlic while the oil is heating. Once the oil is hot, add the onion and garlic to the skillet. Sauté for 3-4 minutes, or until fragrant and translucent.
Add the tomato paste to the skillet and stir to combine. Cook for 1 minute to deepen the flavor.
Add the diced chayote, cumin, paprika, the remaining 1 teaspoon of salt, and black pepper to the skillet. Stir well to coat the chayote in the spices.
Pour in 1/4 cup of water to help the chayote start steaming. Cover the skillet with a lid and cook for 12-15 minutes, stirring occasionally, until the chayote is tender but still slightly firm.
Remove the lid and increase the heat to medium-high. Let any excess liquid evaporate, stirring frequently for about 2 more minutes.
Fluff the cooked rice with a fork and transfer it to a serving platter. Spoon the chayote fritanga over the bed of rice.
Garnish with freshly chopped cilantro and serve with lime wedges on the side for an added burst of freshness. Enjoy!
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3591 mg | 156% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 14.3 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1137 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
