Diced tomatoes, low sodium, canned
(plain, with juice)
2 tbsp
Tomato paste, canned
1 dash
Salt and pepper
(to taste)
3/4 cup (shredded)
Parmesan cheese, vegan
3 tbsp
Green onion
(green leaves only, finely chopped)
Instructions
Cook rice according to package instructions.
Warm a large ovenproof frying pan over medium-high heat. Add half of the garlic-infused oil and cook the ground beef until it’s just cooked through.
Add the remaining garlic-infused oil, green bell pepper, and carrot, and cook for another 3-4 minutes until the beef is golden and the carrots start to soften.
Stir in the paprika, oregano, cumin, and sugar and cook until fragrant - about 1 minute.
Reduce the heat to medium-low and add the bone broth (or stock), canned tomatoes, tomato paste, and a few grinds of salt and pepper (to taste). Stir well and simmer for about 10 minutes or until the liquid has almost reduced.
Once the rice has cooked, add to the beef mixture and stir to combine.
Remove the pan from heat and top with grated cheese. Place the pan in the oven and grill/broil under high heat for 1-2 minutes to melt the cheese.
Serve in bowls with a sprinkle of finely chopped green onion.
Notes:
Quick Tips:
Dairy-free option:omit the cheese, top with soy-based or coconut-based cheese, or swap out the cheese for sweet chili mayo (1.5 tbsp mayonnaise mixed with 1/2 tsp sweet chili sauce per serving).
Check that the vegan cheese does not include onion, garlic, inulin, or coconut flour in the ingredients.
Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
