mexican rice

Mexican Rice (Low FODMAP)

By Robin LaBarbera

I searched everywhere for a low FODMAP rice recipe, and I couldn’t find one (probably because rice without onions or garlic is less than delicious, but if onions irritate your stomach, you gotta do what you gotta do), so I had to create my own version. It was pretty good. I added it to some grilled chicken and aged cheddar on a corn tortilla and topped it with my creamy cilantro dressing for a complete low FODMAP meal. My husband said, “this is really good!” There you have it!

Servings: 6

INGREDIENTS

2 tablespoons extra virgin olive oil
1 cup long grain white rice
2 cups chicken broth
1 can chopped tomatoes
¼ cup frozen corn
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons oregano
2 teaspoons fresh lime juice

INSTRUCTIONS

Heat olive oil in skillet.
Add rice and cook, stirring frequently for about 3 minutes.
Add chicken broth, tomatoes (undrained) and spices and bring to a boil.
Reduce heat to low, cover the pot and simmer until most of the liquid is absorbed, about 15 minutes.
Add the corn and cook for another 5 minutes.

Enjoy!