Low Fodmap Mexican Rice
Delicious side dish that doesn't clump or turn out mushy - better than restaurant rice!
long grain white rice
rinsed til water runs clear
garlic infused extra virgin olive oil
15 oz can of tomatoes with diced green chiles
low fodmap fajita seasoning
low fodmap broth or stock
veggie or chicken
medium stalks bok choy
chopped 1" pieces (optional)
whole serrano peppers
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!
easy, mexican rice, mexican side, veggie filled