2tspTrader Joe’s taco seasoning or other low FODMAP taco seasoning
1tspground cumin
1 to 1 ½cupsshredded cheddar cheese
sliced green onion topsoptional
chopped cilantrooptional
Instructions
Preheat the oven to 350°F. Oil a 9” x 9” baking dish to prevent sticking.
If the brown rice hasn't been cooked yet, go ahead and get that going. Prepare the rice according to package instructions.
Heat a large skillet over medium-high heat. Add the garlic-infused oil, low FODMAP taco seasoning, cumin and ground meat. Cook the meat, breaking into crumbles, until no longer pink, about 5-7 minutes.
Add the green bell pepper, diced zucchini and yellow squash. Cook for a few more minutes, until softening.
Add the diced tomatoes and green chile. Stir to mix and cook a bit longer. Add the cooked brown rice and mix it all together.
Pour the mixture into the prepared 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 the foil and bake uncovered for an additional 5-7 minutes, until the cheese is well melted. Remove from the oven and allow to cool for a few minutes.
Serve hot topped with optional sliced green onion tops (green parts only) and fresh cilantro.