Guy's Spicy Spanish Rice

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This is the best ,great with some baked chicken in it as well

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You are an Amazing Cook!!!! I love your show
and this recipe and ALL of yours are EXCELLENT...... I would love to be a guest on your Show

Kelley Nuccio..... New Orleans Girl ;

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This is a great recipe. I'd made it again, my family loved it.

And Null maybe it's you who needs to do some research, while Chayote does ALSO grow in the Caribbean, if origniated in Mexico......read below from my research!!!

Chayote (Sechium edule was actually domesticated in Mexico and seen in South America until after the Spanish conquest. (Sophie Coe, America's First Cuisines. The starchy squash was a staple of the Aztecs. The name chayote is derived from the Nahuatl world chayotli.

The Mayans added chayote shoots (as a green to beans and also ate the fruit and the starchy roots.

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Great recipe Guy. I agree with the other reviewer that the 30 minute prep time is a pipe dream but the effort was well worth it. This is a great base dish to add and delete ingredients. I served this to 10 people with chili lime grilled shrimp and the plates were licked clean!

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This is a good recipe, just not worth my time and effort.

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Chayote is not a Mexican Vegetable. It is grown in the Caribbean and has for centuries. It's not only used for eating in the Caribbean, it is also used for medicine uses as well.

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This is the best Spanish rice ever! I do think he is rather optimistic on the 30 minute prep time- I'd allow a little more than that!

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I too, am a vegetarian. I left out the oil, and used vegetable stock. It was fantastic! First day I used it to stuff some poblano peppers, cooked them on the grill. Another day, I used the leftovers to make burritos. Spectacular. This is just versatile!

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I'd been on a Spanish rice tear for the past few months, and when I saw this one, I had to give it a shot. The chayote really adds a tang and the combination of peppers gives a great contrast of warmth, heat, and sweet that will go great with lots of dishes. Thanks, Guy!