Mexican Rice (low FODMAP)

10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 6 • Ok to make-ahead: Steps 1 - 2

Mexican rice is a perfect accompaniment to all your favorite Mexican dishes. The challenge is making it delicious without adding garlic and onions. Challenge accepted. This rice is truly flavorful, easy to make, and will be the perfect partner for your enchiladas, fajitas, or tacos. I like to use it in place of tortillas for such things as our fabulous fajitas. Just pile the fajita fixings on the rice and you have a tostada-like meal that is fantastic, low FODMAP and completely free of flour.

Ingredients 

1 1/2 cups long-grain* or Jasmine white rice*, rinsed and drained

1/8 cup garlic-infused olive oil

1/8 cup canola oil (or other mild vegetable oil)

1 teaspoon Smoke N Sanity Essence of Garlic salt*

OR 1 teaspoon salt and 1/2 teaspoon Gourmend Garlic Scape Powder*

4 green onions (green part only), chopped

1/4 cup low FODMAP tomato sauce, or 2 pureed tomatoes

1 carrot, diced

2 ears of corn, kernels removed

3 cups water or chicken broth* (or a combination of the two)

3 whole serrano peppers, stems removed, optional (they don’t add spice, just flavor!)

Additional salt if needed

Directions

(1) Prepare the rice: Rinse the rice in a fine-mesh strainer until the water runs clear. Set aside. (Rinsing rice is important as it washes away the starch that clings to the outside and will help ensure your rice ends up nice and fluffy.)

(2) Prepare the vegetables: Chop the carrots and the green onions, and remove the corn from the cob. Set aside.

Make-ahead note: At this point, you can set your ingredients aside until you’re ready to cook the rice.

(3) Brown the rice: In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently until the rice is lightly golden brown all over (about 10 minutes).

(4) Add remaining ingredients: Add the tomato sauce and green onions to the pan. Stir. Add carrots, corn, and chicken broth/water, and serrano peppers, if using. (They add a nice flavor, but no spice.).

(5) Cook the rice: Cover and bring to a boil, then reduce heat to low, and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork. Taste and add a bit of salt if needed.

(6) Plate and serve: Scoop rice generously onto plates alongside your main course. This rice is delicious with our Fabulous Fajitas or any other Mexican dish you may be making.

Eat and enjoy every bite because you can!

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