The original recipe is rice with fritanga, or chayote squash. I didn't have chayote, but I did have an opo which is just as delicate. So, I substituted that in this dish. I also used leeks and parsley, instead of the traditional onions and chives. And the tomatoes were fresh from our High Ground Organics CSA box. So amazingly flavored! I must say: this is now a family favorite!
2 T olive oil
1 medium squash, pared and cut into 1/2 inch pieces
1 leek, trimmed and chopped 4 C cooked rice
3 medium tomatoes, coarsely chopped
freshly ground pink Himalaya salt
freshly ground rainbow pepper
Heat oil in large flat bottom pan. Cook and stir leeks over medium heat until they begin to soften. Add the squash and continue cooking until they start to become translucent. Stir in tomatoes and cook until those are hot, approximately 3-5 minutes. Add the rice. Add a splash of oil and stir till the rice is glossy. Sprinkle with parsley.