Avocado Tacos with Ricolicious

After a really long work day, we always look forward to an easy and comforting dinner. For us, tacos always fit the bill. This week, we went super-simple with Avocado Tacos. You don’t really need a recipe for these tacos, but we did want to share the Ricolicious recipe that we’ve adapted from Tacolicious. We can’t say enough good things about this cookbook; we’ve prepared most of the taco recipes along with this rice dish and frijoles borrachos (“drunken beans”).


This mexican-style rice is richly fragrant with tomatoes and a host of seasonings. Thank you Tacolicious for making the recipe available! We’ve adapted it slightly to make it FODMAP-friendly.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: low-FODMAP, rice, tacos
Servings: 8
Calories: 256kcal


  • 1/4 cup vegetable oil
  • 1 bunch green onions chopped fine
  • 2 tsp fresh ginger minced
  • 2 cups long-grain white rice
  • 2 1/2 cups water
  • 1 1/2 cups canned tomato puree
  • 2 1/2 tsp dried Mexican oregano
  • 1 tsp ground cumin
  • 1 bay leaf
  • 1 tbsp Kosher salt
  • 1 1/2 tsp freshly ground black pepper


  • Preheat your oven to 350 degrees F. Heat the vegetable oil over low heat in a Dutch oven (or any heavy oven proof skillet with a lid). Add the green onion and minced ginger and cook until soft, about 5 minutes. 
  • Add the rice and continue to cooking, stirring with a wooden spoon occasionally until the rice is lightly browned; about 10 minutes. Think of this part as lightly “toasting” the rice.
  • Add the water, tomato puree, and all seasonings. Simmer, uncovered, for about 10 minutes. Then cover the Dutch oven and place it in the oven. 
  • Cook for about 40 minutes, until the liquid is absorbed and the rice is tender. Remove from the oven and let the rice sit in the Dutch oven, covered, for 5 minutes. Then uncover and let sit for 5 more minutes. Fluff with a fork (the aromas that will waft from the rice into your nose will be amazing) and serve. Enjoy!


If you can’t find Mexican oregano at your local grocer, you can purchase it online or you can use the standard variety.
The original recipe called for 2/4 cup diced yellow onion and 2 teaspoons minced garlic. We replaced those with green onion and ginger to make this low-FODMAP.

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