Simplified Mexican Rice (LOW FODMAP)

Original at: Mexican Rice @ food.com

Total Time: 55 mins
Prep Time: 20 mins
Cook Time: 35 mins

Ingredients

• 1 can of diced tomatoes
• 2 or 3 spring onions (lower half, without most of the green part)
• 2 cups long grain white rice
• 1/3 cup canola oil (I used half vegetable-half coconut oil, use garlic oil if no garlic can be used)
• 4 minced garlic cloves (leave out if necessary)
• 2 cups chicken broth
• 1.5 teaspoons salt
• 1/2 cup fresh corriander (cilantro) minced, or a tbsp dried

Directions

1. Preheat oven to 175C.
2. Process tomato and onion in a blender until smooth. 
3. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear - about 1.5 minutes. Shake rice vigorously to remove excess water. 
4. Heat oil in Dutch oven with tight fitting lid over low-medium heat about 2 minutes. 
5. Drop a few rice grains in and if they sizzle then it is ready.
6. Add rice and fry stirring until rice is light golden and translucent, about 6 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
7. Reduce heat to medium, add garlic and 2 minced jalapenos and cook while stirring, for 1.5 minutes.
8. Stir in broth, pureed mixture, and salt.
9. Increase heat to medium high, and bring to a boil.
10. Cover pan and transfer to oven to bake for 15 minutes.
11. Stir well then cook for a further 15 minutes.
12. Stir in coriander and serve.