Low Sodium Mexican Rice and Beans
Savor the bold flavors of classic Mexican cuisine with this Low Sodium Mexican Rice and Beans recipe, a healthier spin on the beloved staple dish. Made with aromatic onions, garlic, and a zesty spice blend of cumin and chili powder, this one-pot wonder is packed with wholesome ingredients like long-grain white rice, juicy no-salt-added diced tomatoes, protein-packed black beans, and sweet corn. Using low-sodium vegetable broth keeps the dish heart-healthy without compromising flavor, while fresh cilantro and a squeeze of lime add a vibrant finishing touch. Ready in just 40 minutes, this quick and easy recipe is perfect for busy weeknights or meal prep, and makes a satisfying side or plant-based main course on its own. Ideal for anyone seeking a nutritious and flavorful low-sodium option, this dish delivers big taste without the extra salt!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup long-grain white rice
- 14.5 ounce can diced tomatoes, no salt added
- 2 cups low sodium vegetable broth
- 1 cup black beans, cooked and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon ground black pepper
- 1 cup frozen corn kernels
- 0.25 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 4-5 minutes.
Stir in the rice and cook for about 2 minutes, until the rice is lightly toasted.
Add the diced tomatoes, vegetable broth, cumin, chili powder, and ground black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the saucepan.
Allow to simmer for 15 minutes.
After 15 minutes, add the black beans and corn, cover, and cook for an additional 5-10 minutes until the rice is tender and the liquids are absorbed.
Remove from heat and let it sit for 5 minutes, covered, to allow flavors to meld.
Fluff the rice with a fork, then stir in the chopped cilantro.
Serve hot, with lime wedges on the side for squeezing over the rice and beans.
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 32.9 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2697 mg | 57% | |
*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.
