Spicy Mexican Rice with Chayote and Black Beans

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.

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This recipe serves 4-6 as a side dish.

Ingredients

• 1 tablespoon olive oil

• 1 chayote squash peeled, seeds removed and diced, about 1 cup

• 1/2 cup diced yellow onion

• 1/2 cup diced yellow bell pepper

• 1 teaspoon salt

• 1 teaspoon freshly cracked black pepper

• 1/2 teaspoon cayenne pepper

• 1 cup brown basmati rice

• 2 cloves garlic minced

• 2.5 cups chicken or vegetable stock

• 1 serrano chile diced small

• 1 cup corn kernels, defrosted if frozen

• 1/4 cup roughly chopped Spanish olives

• 1 (15 ounce) can black beans, rinsed and drained

• 1/2 cup diced tomatoes

• 1/4 cup freshly chopped cilantro leaves

Instructions

• In a large Dutch oven, heat the oil over medium-low heat. Add the chayote, onion and yellow bell pepper. Sauté for 15 minutes or until the onions are well browned. Season with salt, pepper and cayenne.

• Stir in the garlic and rice and sauté for 3 to 4 minutes. Add the chicken or vegetable stock, cover and cook for 10 minutes.

• Stir in the Serrano chile, corn, olives, black beans and tomatoes. Cook until the rice is tender, about 10 to 15 minutes longer.

• Turn off the heat, add the cilantro and adjust seasonings if necessary. Transfer to a serving bowl and serve immediately.

Side Dish

Mexican, Sonoran Style, Sonoran Style Mexican

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