Confetti Rice

• 2 tsp. olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 cup uncooked long-grain rice
• 3/4 cup peeled, finely chopped chayote
• 23 cup fresh corn kernels
• 1/2 cup finely chopped carrot
• 2 cups low-sodium vegetable stock or water
• Salt to taste

1. Heat oil in large saucepan over medium-high heat.
2. Add onion, and cook, stirring often, 2 minutes.
3. Add garlic, and cook, stirring often, 1 minute.
4. Stir in rice, chayote, corn and carrot, and cook, stirring often, 3 minutes.
5. Stir in stock, and bring to a boil.
6. Cover, reduce heat to low and cook 20 minutes, or until rice is tender.
7. Season with salt, and serve.

olive oil, onion, clove garlic, longgrain rice, chayote, corn kernels, carrot, vegetable stock, salt

Taken from www.vegetariantimes.com/recipe/confetti-rice/ (may not work)