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14Ingredients
85Minutes
150Calories
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Ingredients
US|METRIC
8 SERVINGS
- 3 chayote squash (see notes)
- 2 Tbsp. olive oil
- 1 medium onion (chopped, about 1 ½ cups)
- 3 cloves garlic (minced)
- 6 cups vegetable broth
- 1 poblano chile (each, roasted, peeled and coarsely chopped)
- 1 chile (each jalapeño, seeds and veins removed, chopped, see note)
- 1 serrano chile (each, seeds and veins removed, chopped, see note)
- 1 cup white rice (or cooked brown)
- 1/4 cup cilantro leaves (plus another ¼ cup coarsely chopped)
- 1 tsp. fine sea salt (depending on how salty the broth)
- cilantro leaves
- green onion (sliced crosswise)
- avocado slices (optional)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium1030mg43% |
| Potassium125mg4% |
| Protein3g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber1g4% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(2)
Jennifer Daniels 4 years ago
One of my husband's favs - I used a packaged Zatarain's Salsa Verde brown rice with red beans box for the rice called for in the recipe. I also added 2 limes and garlic salt, on top of the teaspoon of salt (I had used a low-sodium veggie broth.) I also used 2 poblanos and skipped the jalepenos, for the husband's benefit. ;)