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Rice with Chayote
(Fritanga — Antigua)
2 tablespoons vegetable oil
1 medium chayote, pared and cut into 1/2-inch pieces
1 medium onion, chopped
2 cloves garlic, chopped
1 tablespoon vegetable oil
4 cups cooked rice
1 medium tomato, coarsely chopped
1/4 teaspoon salt
Dash of pepper
Heat 2 tablespoons oil in skillet until hot. Cook and stir chayote over medium heat until crisp-tender, about 5 minutes; remove with slotted spoon.
Cook and stir onion and garlic in 1 tablespoon oil until onion is tender, about 5 minutes.
Stir in rice; cook and stir until hot, about 8 minutes.
Stir in chayote, tomato, salt and pepper. Cook and stir until tomato is hot, 3 to 5 minutes.
Sprinkle with chives.
Yields 6 to 8 servings.