Coconut Rice with Vegetables and Salsa
Used in this recipe
Recipe: Janet Gronnow for Fody
The jasmine rice cooks in coconut milk thinned with a little water, which makes it soft and slightly creamy. Fried pepper, courgette and sweetcorn, lime juice and Fody Medium Salsa turn it into a colourful side dish with Mexican flavours.
Shop-bought salsa and taco seasoning usually contain onion and garlic. Fody’s products are certified low FODMAP and leave both out. A mild oniony note comes from the shallot-infused oil the vegetables are fried in.
Method
- Rinse the rice in a sieve under cold running water until the water runs almost clear. Put it in a saucepan with a lid, add the coconut milk, water and ½ tsp salt and stir.
- Cover, bring to the boil and immediately turn the heat down to the lowest setting. Cook for 12 to 15 minutes, until the liquid has been absorbed. Take off the heat and leave to stand, covered, for 3 to 5 minutes.
- While the rice is cooking, warm the shallot oil in a large frying pan over a medium heat. Add the pepper, courgette, sweetcorn and ¼ tsp salt and fry for 4 to 5 minutes, stirring from time to time.
- Transfer the rice to a bowl. Gently fold in the lime juice, salsa, taco seasoning and about three quarters of the vegetables.
- Top with the rest of the vegetables, the tomatoes, the coriander and the coconut flakes, if using.
Tips
- Full-fat tinned coconut milk is amber on our FODMAP list, light coconut milk green. This recipe uses about 40 ml per serving, so if you react to it, go for the light version.
- Add 300 g of fried firm tofu or chicken to turn the side dish into a main meal.
- Flat-leaf parsley or spring onion greens work well instead of coriander.
