Fody's Cheesy Chicken and Rice Skillet

Fody’s Cheesy Low FODMAP Chicken and Rice Skillet is an easy 30-minute skillet meal the whole family will love. This Tex-Mex-inspired recipe features protein-packed ground chicken and whole-grain brown rice flavored with Fody’s Salsa Verde and Taco Seasoning and topped with melted Cheddar cheese. To save time, use leftover or microwaveable instant brown rice.

If not already cooked, prepare brown rice according to package instructions.

Heat 1 tablespoon garlic-infused Low FODMAP olive oil in a skillet (with a lid) over medium-high heat. Once hot, brown ground chicken, breaking into crumbles, until almost cooked, about 4-6 minutes. Add diced red bell pepper (and an additional 1 tablespoon garlic-infused olive oil, if needed). Continue cooking until peppers are fork-tender, about 5-7 minutes. 

Reduce heat to medium. Stir in cooked brown rice, Fody Salsa Verde, and Low FODMAP taco seasoning. 

Sprinkle cheese evenly over the top of the chicken and brown rice mixture. We used cheddar, but if you're not a fan, feel free to sub out for another Low FODMAP cheese. Cover and continue to cook until everything is hot and the cheese is melted. 

Serve chicken and rice skillet warm, topped with sliced green onion tops (remember, only the green parts are Low FODMAP) and chopped fresh cilantro.