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.

This recipe serves 4-6 as a side dish.

Ingredients

• 1 S

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• 1 serrano chile diced small

• 1 cup corn kernels, defrosted if frozen

• 1 tablespoon olive oil

• 1/2 cup diced yellow onion

• 1/2 cup diced yellow bell pepper

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

• 1 teaspoon salt

• 1 teaspoon freshly cracked black pepper

• 1/2 teaspoon cayenne pepper

• 2 cloves garlic minced

• 1 cup brown basmati rice

• 2.5 cups chicken or vegetable stock

• 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-high heat. Add the onion, yellow bell pepper and chayote. Sauté 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.

Side Dish

Mexican, Sonoran Style, Sonoran Style Mexican

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