• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 2
    OK

    Stewed Chayote and Tomatoes over Rice

    Chayote is an often overlooked vegetable in the produce aisle, but they are regularly featured as side and main dishes throughout Latin America. This dish is a perfect vegetarian combination of the versatile chayote, ripe tomatoes, and rice.


    Ingredients
    2
    tablespoons
    olive, corn, or vegetable oil
    1/2
    medium onion, diced into 1/4 inch cubes
    1
    tomato, diced to 1/2 inch cubes
    1
    chayote, diced into ½ cubes, peel if needed
    2
    cloves of garlic, minced
    2-4
    tablespoons
    water
    *
    salt and freshly ground pepper to taste
    2
    cups
    cooked white or brown rice
    Directions
    In a 10” covered sauté pan, heat the cooking oil and add the onion, sauteing until the onion is transparent.
    Add the chopped tomato and sauté for another 2 minutes, and then add the diced chayote and minced garlic.
    Salt and pepper to taste, and then cover and simmer on low for about 5 minutes.
    You may need to add a couple of tablespoons of water so that your vegetable stew does not scorch. Add water as needed, only 2 tablespoons at a time so that your stew does not become too watery.
    Allow to simmer for about 15 minutes, until the chayote pieces are soft when pierced with a fork.
    Serve hot over warm rice.

    The base number of servings for this recipe is 2
    OK

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