2tspTrader Joe’s taco seasoning or other low FODMAP taco seasoning
1tspground cumin
1cupshredded cheddar cheese
Sliced green onion topsoptional
Chopped cilantrooptional
Instructions
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.