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.