Candida Diet Friendly Classic Spanish Rice
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Learn more →Ingredients
6 servings
- 2 tbsp vegetable oil
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 ½ cups long-grain white rice
- ½ medium white onion, finely diced
- 3 cloves garlic, minced
- 2 medium roma tomatoes, cored and roughly chopped
- 2 cups low-sodium chicken broth
- ½ cup tomato sauce
Ingredient noteTomatoes themselves are not on the candida avoid list; canned tomatoes are limited only for their natural sugars. This recipe works out to about 1 1/2 tablespoons of canned tomatoes per serving, a small amount that is likely fine.
- 1 tsp ground cumin
- ½ tsp chili powder
- 1 tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ½ cup frozen peas (optional)
Ingredient noteCandida diets often limit peas early on because they are high in starch. This recipe works out to only about 1 1/2 tablespoons of peas per serving, which is likely fine. If you prefer to always avoid peas, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Blend or grate the Roma tomatoes into a smooth purée — a blender takes about 30 seconds; a box grater works well too. Set aside. You should have about 3/4 cup purée.
- 2
Heat the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the rice and cook, stirring frequently, until the grains are golden and smell nutty, about 4–5 minutes.
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