Great Tasting Low Sodium Mexican Rice
Discover the perfect balance of flavor and health with this Great Tasting Low Sodium Mexican Rice. This vibrant dish combines fluffy, perfectly cooked long-grain white rice with a blend of aromatic spices like cumin, chili powder, and paprika, delivering a bold, authentic taste without the excess sodium. Sautéed onion and garlic create a savory base, while no-salt-added tomatoes and tomato paste enhance the richness. The final touch of fresh cilantro and a squeeze of lime juice adds a burst of brightness, making it an ideal side dish for tacos, enchiladas, or grilled chicken. Quick to prepare and naturally low in sodium, this recipe is perfect for those seeking a heart-healthy, flavorful addition to their Mexican-inspired meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 unit small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons salt-free tomato paste
- 1.5 cups low sodium chicken broth
- 1 cup diced tomatoes, no salt added
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
Instructions
Rinse the rice under cold running water in a fine-mesh sieve until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion to the skillet and sauté for 2-3 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let it burn.
Add the rice to the skillet and toast it for 3-4 minutes, stirring frequently, until the grains become lightly golden and fragrant.
Mix in the salt-free tomato paste, ensuring it coats the rice evenly.
Pour in the low sodium chicken broth and diced tomatoes, then stir in the ground cumin, chili powder, and paprika.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
Simmer for 15-20 minutes, or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid too often to ensure even cooking.
Once cooked, remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the rice to fully steam.
Fluff the rice with a fork, then stir in the chopped fresh cilantro and lime juice for a bright, fresh flavor.
Serve warm as a side dish to your favorite Mexican-inspired meal or enjoy it on its own!
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 15.9 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1314 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
