1cuplong grain white ricerinsed til water runs clear
3TBSPgarlic infused extra virgin olive oil
2medium carrotsfinely diced
1/215 oz can of tomatoes with diced green chileshalf drained
1/2cupblack olivessliced
1/3cupfrozen cornthawed
1TBSPlow fodmap fajita seasoning
2 1/4cupslow fodmap broth or stockveggie or chicken
2medium stalks bok choychopped 1" pieces (optional)
2-3whole serrano peppers
1/4tspsea 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!