Fody's Low FODMAP Mexican Rice Bowl

A Tex-Mex fiesta in a bowl! We always make extra rice so that we have leftovers; that way dishes like this can come together in a flash. Fody Low FODMAP Taco Seasoning, Fody Low FODMAP Taco Sauce and Fody Low FODMAP Salsa add tons of flavor. I’ve chosen to use low FODMAP rotisserie chicken (they are easier to find than you think), a small low FODMAP serving size of drained, canned black beans, chopped tomatoes, avocado, shredded cheese and a dollop of lactose-free sour cream! YES, all of these ingredients are low FODMAP, when you stick with the servings sizes as recommended. This combo packs in protein, flavor, color and so many different textures to create a low FODMAP lunch or dinner bowl that is sure to satisfy.

Toss the rice with the Fody Low FODMAP Taco Seasoning; set aside, keeping warm. In a separate bowl, toss the shredded chicken with 1 tablespoons of the Fody Low FODMAP Taco Sauce; in another bowl toss the beans with the remaining 2 teaspoons of Fody Taco Sauce.

Assemble your bowl! Divide rice in 4 serving bowls. Top with chicken, beans, cheese, tomatoes and avocado slices in their own areas, as shown in image. Dollop with sour cream, salsa and sprinkle with scallion greens and serve immediately.

Tips

Leftover rice will most likely have been refrigerated. Cold rice has an unpleasant hard texture. You can refresh leftover chilled rice by zapping it in the microwave. Make it slightly warm or at least to room temperature.