Low Sodium Classic Rice and Beans
Discover the wholesome goodness of **Low Sodium Classic Rice and Beans**, a nutritious and flavorful twist on a beloved comfort food! This heart-healthy recipe combines tender brown rice, protein-packed black beans, and an aromatic medley of garlic, cumin, and smoked paprika for a satisfying dish that’s perfect for dinner or meal prep. With vibrant sautéed veggies like diced onion and bell pepper, a splash of zesty lime juice, and the fresh brightness of cilantro, this low-sodium recipe delivers bold flavors without the extra salt. Ready in under an hour and packed with fiber, it's a versatile choice for vegetarians, clean eaters, or anyone seeking a wholesome yet delicious meal! Perfect as a filling main or a hearty side, this recipe is proof that simple ingredients can shine.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 15 ounces canned low-sodium black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 0.25 teaspoon black pepper
Instructions
Rinse the brown rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 40 minutes or until the rice is tender and the water is absorbed.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the diced onion and bell pepper, and sauté for about 5 minutes, or until they are soft and translucent.
Stir in the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Add the drained and rinsed black beans, ground cumin, dried oregano, and smoked paprika to the skillet. Stir everything together until well combined.
Reduce the heat to low and let the bean mixture simmer for about 5 minutes, allowing the flavors to meld together.
Once the rice is cooked, add it to the skillet with the beans. Toss well to combine and ensure the rice is evenly distributed.
Remove the skillet from the heat and stir in the freshly chopped cilantro and lime juice. Season with black pepper to taste.
Serve the rice and beans hot, either as a main dish or a side. Enjoy your nutritious, low-sodium meal!
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 513 mg | 22% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 12.6 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1817 mg | 39% | |
*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.
