Mexican,  Olive Life,  Side Dish

Low Fodmap Mexican Rice

Share It!
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  

Life can be deceptively mundane, sometimes; which is why we need tacos, enchiladas, fajitas, burritos and tostadas in our lives. I spent part of my morning picking mealybugs off of an African daisy with tweezers and dropping them in a jar of isopropyl alcohol. One. By. One. Practically overnight these f-ers are throughout our flower and vegetable gardens, thanks to extra humidity and cloud cover. They are gross, and now they are dead. As fun as it sounds, it was painstaking and tedious. So I’m not sure what I’m making us for dinner tonight, but it will be some sort of spicy party-in-your-mouth dish to reward me for my extra diligence…

… For which one needs a foil: a side dish that isn’t as hot, with some sweetness to it, to cool and refresh your buds. Hence the corn, olives and tomatoes.

This is a low fodmap version of my No Fail Mexican Rice recipe, with a few different flavors switched in. Currently, I prefer this version, partially because I am a fool for olives, but also because there’s a balance to it that I like.

Follow the directions precisely and you shouldn’t get clumping or mushiness. Even if you mess it up, you will still be delighted with all the flavor and filling vegetable goodness.

Low Fodmap Mexican Rice

Delicious side dish that doesn't clump or turn out mushy – better than restaurant rice!
Course: Side Dish
Cuisine: Mexican
Keyword: easy, mexican rice, mexican side, veggie filled
Servings: 6
Author: Kenny MacKenzie

Ingredients

  • 1 cup long grain white rice rinsed til water runs clear
  • 3 TBSP garlic infused extra virgin olive oil
  • 2 medium carrots finely diced
  • 1/2 15 oz can of tomatoes with diced green chiles half drained
  • 1/2 cup black olives sliced
  • 1/3 cup frozen corn thawed
  • 1 TBSP low fodmap fajita seasoning
  • 2 1/4 cups low fodmap broth or stock veggie or chicken
  • 2 medium stalks bok choy chopped 1" pieces (optional)
  • 2-3 whole serrano peppers
  • 1/4 tsp sea salt
  • optional ingredients: chopped seeded banana peppers, red bell peppers diced (add with carrots)

Instructions

  • RInse rice with cold running water until water is not cloudy. Important step!
  • Heat olive oil in a large pan with a lid over medium heat.
  • When shimmering, add rice and stir to coat it all. Saute for about 10 minutes. Rice will turn a light brown.
  • Add carrots and saute a few minutes to soften.
  • Add tomatoes with some of the liquid and stir. Cook for a few more minutes
  • Add olives, corn, fajita seasoning and broth. Stir.
  • Tuck the peppers whole into the rice. Put lid on pan when boiling.
  • Lower the heat to simmer and let cook 20 minutes or until liquid is absorbed and rice is cooked. If not cooked, add a splash of broth or tomato liquid – no more than 1/4 cup.
  • Remove from heat and let sit for a minute or two. Serve with your favorite Mexican entree!

Notes

I recently made this but had no olives but I had bok choy. I chopped it up into 1″ pieces and added them with the carrots. Came out yummy!

Music to cook by: Art Farmer “Something You Got”

Keep the recipes coming - support this blog at Patreon 🙂
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   Yum
  •   
  •  

Leave a Reply

Your email address will not be published. Required fields are marked *