One Skillet Mexican Chicken & Rice Fiesta

• Gluten free

• Meat

  • 1 lb Ground chicken breast

• Produce

  • 1 Avocado
  • 1 Cilantro, fresh
  • 1 cup Corn niblets, frozen plain
  • 1 Scallions
  • 1 14 ounce can Tomatoes, fire roasted or plain

• Condiments

  • 1 Black olives

• Pasta & Grains

  • 3/4 cup Rice, long grain

• Dairy

  • 1 1/2 cup Colby jack cheese
  • 1 Sour cream or small amount plain greek yogurt, Lactose free

• Liquids

  • 2 cups Low fodmap chicken broth or water

Found on blog.katescarlata.com

Ingredients

• 6 servings
• 1 pound ground chicken breast (can sub in ground beef or ground turkey)
• 1/4 cup suitable low FODMAP Taco Seasoning or mix 2 1/2 tablespoons chili powder (without onion or garlic), 1 1/2 tablespoons cumin and 1/4 teaspoon salt; add a dash of cayenne pepper for some heat if you tolerate it
• 1, 14 ounce can diced tomatoes (fire roasted or plain; no onion or garlic), undrained
• 1 cup frozen plain corn niblets (optional)
• 3/4 cup long grain rice
• 2 cups low FODMAP chicken broth or water (I use homemade chicken broth)
• 1 1/2 cup shredded Colby jack cheese
• Toppings:
• Lactose free sour cream or small amount plain Greek yogurt, to your tolerance
• Diced avocado (limit to 1/8 avocado per serving)
• Sliced black olives
• Chopped fresh cilantro
• Chopped scallions (green part only)

Directions

• In large skillet over medium heat, brown up ground chicken, until no longer pink.
• Add in taco seasoning, diced tomatoes with juice, corn (if using), rice and chicken broth or water.
• Raise heat to high to bring mixture to a boil, then reduce to simmer for 20 minutes, place cover over skillet. Stir half way through cooking time.
• Add cheese evenly over top of meat mixture, replace cover for 2-3 minutes or until cheese melts.
• Add various toppings as desired.