Healthy Mexican Beef & Rice Bowl

Two recipes today – a healthy Mexican beef & rice bowl and healthy homemade salsa to serve with it!

Not to bore anyone with sad details, but I’m on a really strict diet right now trying to clean up some GI issues. I’ve mentioned before that I intermittently follow a low fodmap diet.

And I’m back on it.

There has been one unhappy camper in my house. First I had to eliminate added sugar. I’m not a huge sugar addict, but let me tell you, by the third day I was ready to go insane. Day 4 was okay. And I’m doing pretty well with it.

Second, my triggers, among other things are garlic and onion. Which eliminates spicy Mexican and Italian food I love.

But I was inspired to create this gluten-free, low-fodmap spicy delish and filling Mexican beef & rice bowl.

Use a big skillet because it makes a whole heap!

And not wanting to cheat myself out of a few tortilla chips and top it all off with salsa, I whipped that up too.

I’m sharing both recipes here. While you might not want the exact ingredients I used, I hope you are inspired to make something similar which will surely stick to your ribs and tickle your tastebuds.

Mexican Beef & Rice Bowl Notes

As always, I used ingredients I have on hand, I enjoy and are approved for my diet.

While onion and garlic are prohibited, infused olive oil is approved.

I noticed that packaged chili seasoning contains garlic and onion powder. I have some pure green chili powder my sister sent from Colorado so I used that.

Homemade Salsa Notes

Whoops, I let one of my jalapenos in the garden turn red. Which means it’s a hot little sucker. I used half of it plus a few seeds for the salsa and it was just warm enough.

Print Recipe

Healthy Mexican Beef & Rice Bowl

This quick and easy meal is hearty, spicy and delicious. It's easy to modify to dietary needs or to use ingredients on hand. Gluten free and Low-Fodmap is a plus!

Course: Dinner

Cuisine: American, Mexican

Ingredients

• 1 pound ground beef
• 1 tsp infused olive oil
• ¾ cup chopped red and yellow bell pepper
• 3 cup cooked rice I used basmati
• 1 cup frozen corn
• 1 14 oz can petite diced tomatoes
• ¼ diced jalapeno without seeds
• 1 cup homemade salsa
• 1 tbsp chili powder
• 1 tsp ground cumin
• paprika to taste
• oregano to taste
• salt & pepper to taste
• 1 cup grated cheddar optional for topping

Instructions

• In a large skillet over medium high heat, add olive oil and when hot, add ground beef, spices and chopped bell peppers.
• When beef is browned and peppers start to soften, add the remainder of ingredients, except the cheese.
• Reduce heat and simmer for 15 minutes.
• Serve piping hot and top with cheese and any other favorite toppings.

Notes

This makes a lot of servings, but it reheats well in the microwave with better flavor the next day!

Print Recipe

Homemade Salsa

This is a fast and easy low-fodmap recipe

Course: Snack

Cuisine: American, Mexican

Ingredients

• 1 10 oz can diced tomatoes with chilis
• 1 lime, juiced
• ½ jalapeno, seeded to taste
• 1 tsp infused olive oil
• ½ tsp ground cumin
• chopped cilantro optional

Instructions

• Heat oil in a sauce pan. Add all ingredients and simmer for 15 minutes. Tastes great immediately or better the next day.