Low Sodium Arroz de Tomate
Experience the wholesome goodness of this **Low Sodium Arroz de Tomate**, a healthier twist on the traditional Portuguese tomato rice. This vibrant side dish combines the natural sweetness of ripe, fresh tomatoes with aromatic garlic and onion, all simmered in a flavorful low-sodium vegetable broth. The star of the show is perfectly tender long-grain white rice, delicately seasoned with a hint of black pepper and the earthy aroma of a bay leaf. With no added salt, this recipe is ideal for those seeking heart-healthy, low-sodium options without compromising on bold, bright flavors. Quick to prepare in just 45 minutes, this dish is perfect as a complement to grilled proteins or enjoyed on its own, garnished with a sprinkle of fresh parsley for a pop of color and freshness. Keywords: low sodium tomato rice, healthy arroz de tomate, Portuguese side dish, heart-healthy recipes, easy tomato rice.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 large garlic cloves, minced
- 4 medium fresh tomatoes, peeled and diced
- 2 cups low-sodium vegetable broth
- 1 cup long-grain white rice, rinsed and drained
- 1 whole bay leaf
- 2 tablespoons fresh parsley, chopped, for garnish
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onions and sauté for 3-4 minutes until they become translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced tomatoes to the pan and stir well to combine with the onion and garlic mixture. Cook for 5-7 minutes until the tomatoes start to break down and release their juices.
Pour in the low-sodium vegetable broth, stirring to incorporate the tomato mixture thoroughly.
Add the rinsed and drained rice to the saucepan and stir to coat the grains well.
Drop in the bay leaf and season with black pepper.
Bring the mixture to a gentle boil, then reduce the heat to a low simmer.
Cover the saucepan with a tight-fitting lid and let cook for 18-20 minutes, or until the rice is tender and has absorbed the liquid.
Remove the saucepan from the heat. Allow it to sit, covered, for 5 minutes to let the flavors meld.
Remove the bay leaf. Fluff the rice gently with a fork.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.7 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 638 mg | 14% | |
*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.
