- 4 chayotes
- 3 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces low-sodium chicken broth
- 4 ounces mixed basmati and wild rice **
- ½ Spanish onion, diced
- 1 small carrot, peeled and diced
- 1 small turnip, peeled and diced
- 3 garlic cloves, diced
- ½ red pepper, seeded and deveined, diced
- ½ yellow pepper, seeded and deveined, diced
- 8 ounces ground turkey
- 2 teaspoons spicy paprika
- 1/2 teaspoons Bijol or achiote (annatto) powder
- 8 ounces shredded Oaxaca cheese
** Boxes of pre-mixed basmati rice and wild rice can be found at the supermarket. It may be substituted with any other rice.
See also: More recipes from Hispanic cooking expert Denisse Oller.
- Preheat oven to 350° F.
- Cut each chayote in half lengthwise, remove the seeds and slightly remove part of the center core with a spoon.
- Brush both sides of the chayote halves with approximately 1 tablespoon olive oil. Sprinkle salt and pepper to taste. Line a baking tray with wax paper and place chayote halves face down on the tray. Bake for 15 minutes. Set aside.
- In a medium-size pan, heat chicken broth at high heat. Add rice, a dash of salt, and boil until liquid evaporates, approximately 20 minutes. Lower heat, cover and continue to cook for 10 additional minutes.
- In a large frying pan, heat remaining oil at medium-low heat. Add onions and cook 2–3 minutes. Add the remaining vegetables and cook for 5 additional minutes.
- Add the ground turkey and paprika, Bijol, salt and pepper to taste. Mix and increase heat to medium-high until the meat is browned.
- Mix turkey with rice.
- Stuff the chayote halves with the turkey and rice mix, cover with cheese and place in the oven for 5 minutes or until golden brown.
- Serve two halves and add additional turkey mix as a side on each dish.
You may also like: The Julia Child of Mexican Cuisine.