Chef's Notes
Chayote Squash: Chayote squash is a mild-tasting squash popular throughout Central America. It’s available in many large grocery chains, but if you are having trouble finding it, try your local Hispanic supermarket.
Cayenne Pepper: Warning: Spicy! Consider omitting the cayenne pepper if you are serving to children.
Jicama: Jicama is a bulbous root vegetable of a vine native to Mexico. It is similar in texture to a turnip with a taste more like a crisp pear. Buy jicama that feels firm, with smooth, dry skin, and store it in a cool, dark place for up to four weeks, and in the refrigerator when cut. Some stores carry pre-cut jicama, but if you buy the bulb, peel the skin first.
Step 1: Prepare the Dish
- 1 cup brown rice (≈3 cups cooked)
- 12 oz chayote squash chopped (≈3 cups)
- 1 1⁄2 (15-oz) cans black beans drained & rinsed (≈2 1⁄4 cups)
- 3⁄4 red onion, chopped (≈3⁄4 cup)
- 1 1/2 cups low-sodium vegetable broth
- 9 cloves garlic, minced (≈3 tablespoons)
- 1⁄3 teaspoon freshly ground black pepper
- 1⁄3 teaspoon ground cumin
- 2 dashes cayenne pepper
- 7 1⁄2 oz mangoes chopped (≈1 1⁄2 cups)
- 1 1⁄2 cups papaya
- 3 oz jicama cut into matchsticks (≈3⁄4 cup)
- 1⁄3 cup fresh cilantro chopped
- 1 1⁄2 tablespoons fresh lime juice
- sea salt
In a saucepan over high heat, bring rice and 2 cups water to a boil. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.
Meanwhile, in a stockpot over medium heat, cook squash, onions, and garlic for 3 minutes. Add broth 1 to 2 tablespoons at a time, to prevent sticking.
Add remaining vegetable broth, 1⁄3 cup water, black beans, black pepper, cumin, and cayenne. Bring to boiling; reduce to simmer and cook until squash is tender, covered, 12 to 15 minutes.
Meanwhile, in a bowl, toss together mango, papaya, jicama, cilantro, and lime juice. Season to taste with salt.
Serve beans over rice and top with mango-papaya salad.