Low Fodmap Mexican Rice
Delicious side dish that doesn't clump or turn out mushy - better than restaurant rice!
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!