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Low Fodmap Mexican Rice

Kenny MacKenzie
Delicious side dish that doesn't clump or turn out mushy - better than restaurant rice!
Course Side Dish
Cuisine Mexican
Servings 6


  • 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)


  • 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!


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!
Keyword easy, mexican rice, mexican side, veggie filled