Picadillo de Chayote or Costa Rican Vegetable Hash
A vegetarian hash made with chayote, corn, green beans, onion, red pepper, garlic and cilantro.
Servings: 8
Calories: 81kcal
Ingredients
- 2 tablespoons canola oil or any light cooking oil
- 1 cup diced yellow onion
- 1 cup diced sweet red pepper
- 1 tablespoon minced garlic about 3 large cloves
- 1 medium green chayote squash peeled and diced
- 1 pound fresh green beans sliced across the bean into rounds about one-eighth inch wide
- 1 cup corn kernels
- ¼ cup unflavored unsweetened milk alternative or milk (I used almond milk)
- 1 tablespoon Sazon Complete Seasoning annatto and coriander (This may include chicken bouillon. The package is too small to read. If you want to make this dish vegetarian or vegan, use annatto oil and a little of your favorite seasoning salt.)
- ¼ cup chopped cilantro leaves
Instructions
- Prepare all the ingredients (dice small) so you are ready to add them as needed.
- Heat the oil over high heat in a medium large pot until the oil is hot.
- Turn the temperature to medium, and add the diced onion and diced red pepper. Stir.
- When the onion and pepper is softened, add the garlic and give it a stir.
- Add the diced chayote, sliced green beans, corn, milk, and seasoning except cilantro. Stir occasionally, cooking this mixture over medium heat until the vegetables are crisp tender. This takes about 20 minutes.
- Add the cilantro and stir.
- Serve hot.
Notes
A Note About Chayote: Chayote is very watery. The liquid will evaporate/be absorbed as it cooks. When most of the liquid is gone, the vegetables should be done.
Nutrition
Calories: 81kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 148mg | Potassium: 242mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1018IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 1mg