When I first started cooking low FODMAP, I was so focused on all the foods that were excluded from our new diet that most of what I was making was pretty bland. My eldest – the one we were doing this for – finally threw up their hands in a cry for help. “Mom! Can we please eat something with some spice?!?!” I did some looking around on the internet and found this little gem from Fun Without FODMAPs. In my version I’ve added a few more veggies (green and yellow squash as well as bell pepper) and replaced the ground turkey with lentils.
Believe it or not, canned lentils are confirmed to be low FODMAP. Which is surprising, because freshly cooked lentils are high FODMAP. I don’t make up the rules, people, I just play the hand I’ve been dealt!
One other thing I wanted to mention is that although this dish has TexMex flavor – thanks to the taco seasoning, cumin and green chilis – it’s not what I would consider spicy. If spicy is what you’re after, you could always add a dash of cayenne while the veggies are cooking, or douse with your favorite low FODMAP salsa. Also, if you are dairy-free or vegan, as I find myself at the moment, you can always leave the cheese off or swap for a vegan alternative.
Vegetarian TexMex Rice Bake (low FODMAP)
- 2 cups cooked brown rice
- 2 Tbsp garlic-infused olive oil
- 15 oz cooked lentils 1 can
- 15 oz diced tomatoes 1 can
- 1 zucchini diced
- 1 yellow squash diced
- 1 green bell diced
- 4 oz chopped mild green chiles
- 2 tsp Trader Joe’s taco seasoning or other low FODMAP taco seasoning
- 1 tsp ground cumin
- 1 cup shredded cheddar cheese
- Sliced green onion tops optional
- Chopped cilantro optional
- Preheat the oven to 350°F. Coat a 9” x 9” baking dish with nonstick cooking spray.
- Prepare the brown rice according to package instructions.
- Meanwhile, heat a large skillet over medium-high heat. Add the garlic-infused oil, low FODMAP taco seasoning, cumin, diced green bell pepper, zucchini and yellow squash. Cook for about 5 minutes, until softening.
- Add the diced tomatoes, lentils and green chile. Stir to mix and cook another 3 minutes or so.
- By now, the rice should be ready. Add 2 cups of the the cooked brown rice and mix it all together in the pan.
- Now pour the rice and veggie mixture into the prepared baking dish. Use the back side of a spoon to spread it evenly in the baking dish. Sprinkle the cheddar cheese evenly on top. Cover the baking dish with aluminum foil.
- Bake covered for 18-20 minutes or until the rice mixture is warm and bubbling.
- Remove foil and bake uncovered for an additional 5 minutes or until the cheese is nice and melty. Remove from the oven and cool for 5 minutes.
- Serve warm topped with optional sliced green onion tops (green parts only) and fresh cilantro.