Different Seasoned Rice

Start by washing the rice and adding it to a large bowl. 

Add enough water to cover it, mix well and drain the water using a strainer.

Then, transfer the rice to strong plastic bags.

Now, to seal the bag, pass a candle flame over the tip.

Then, using the barbecue skewer, make holes all over the bag.

Place it in a large pot over medium heat filled with boiling water and let it cook for 20 minutes.

Next, cut a chayote in half and rub the halves against each other. 

Remove the excess sap using a paper towel or by rinsing the chayote and cut it into thin strips.

In large skillet over medium to low heat, add the bacon cut into small cubes, the smoked sausage also cut into small cubes and fry until golden brown.

Add the onion chopped into small cubes, the crushed garlic cloves and sauté for another 3 minutes.

Then, add the chayote we cut earlier. 

Season with the salt, the black pepper, the sweet paprika, the chimichurri, the curry, the tomato paste, the water, stir everything well and let it cook for 10 minutes.

Once the rice has cooked, remove it from the bag and cut it into smaller pieces.

Add the rice to the skillet with the sauce and stir to combine.

Serve.