Low FODMAP Mexican Rice
A tasty, flavorful side dish for all Taco Tuesday recipes.
Servings: 6 Servings
Equipment
- Large Saucepan With Cover
Ingredients
- 3 tablespoons garlic infused olive oil
- 2 cups long grain white rice
- 8 ounces tomato sauce
- 4 cups chicken broth (Note 1)
- ¼ cup green onions tops chopped (Note 2)
- 1 teaspoon kosher salt
- ¼ teaspoon ground cumin
Instructions
- In a large saucepan, heat the garlic infused olive oil and white rice on medium heat. Stir the rice constantly for 3 minutes.
- Once the rice is lightly toasted, add the canned tomato sauce. Stir constantly for another 2 minutes.
- Next, add the chicken broth, kosher salt, and ground cumin. Stir.
- Turn the heat up to high and bring to a boil. Once boiling, set a timer for 6 minutes.
- Lower the heat to the lowest setting. Sprinkle the chopped green onions over the rice.
- Cover rice with a lid and simmer for 20 minutes.
- Remove from heat, keep the cover on and let stand for another 10 minutes.
- When ready, remove the cover and fluff with a spoon or fork and serve hot. If wanted top with chopped green onion tops, cilantro, and cotija cheese.
Notes
Note 1: Use a low FODMAP chicken broth to keep this low FODMAP. Or use an option you can tolerate.
Note 2: Use only the green parts of the green onions to keep this recipe as a low FODMAP option.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 308kcalCarbohydrates: 53gProtein: 6gFat: 8gSugar: 2g
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