Chayote Rice Bake

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Chayote Rice Bake

Chayote Rice Bake
1 cup chicken broth
1/2 cup Mahatma Extra Long Grain Rice
1/2 cup onion chopped
1 tsp. Mexican seasoning
1-1/4 cups Mrs. Renfro’s Salsa (any variety) divided
1 large chayote squash
1/2 cup frozen or canned corn
1 (4- oz.) can green chiles diced g
1 cup Mexican blend cheese shredded
Prep time: 15 minutes, Cook time: 35 minutes

Stir together broth, rice, onion, Mexican seasoning and 1/4 cup salsa in a small saucepan. Bring to a boil; cover and cook over low heat for 20 minutes. Meanwhile, preheat oven to 400°F and spray a 1-quart baking dish with nonstick cooking spray. Peel chayote and remove pit. Chop and steam for 5 minutes; drain well. Layer half of the rice, chayote, corn, chiles, remaining salsa and cheese in prepared dish; repeat layers. Bake for 15 minutes or until cheese is melted and mixture is heated through.

Makes 6 servings.
Nutritional Information:
170 calories, 6 g protein, 6 g total fat (4 g sat.), 21 g carbohydrate, 2 g fiber, 4 g sugar, 20 mg cholesterol, 650 mg sodium, 4.5 points


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