Low Sodium Rice with Beans and Vegetables
Looking for a healthy, flavor-packed meal that’s easy on the sodium? This Low Sodium Rice with Beans and Vegetables is a vibrant, nutrient-rich dish perfect for weeknight dinners or meal prep. Made with hearty brown rice, colorful bell peppers, zucchini, protein-packed black beans, and tangy diced tomatoes, it delivers bold, savory flavors without the excess salt. Seasoned with cumin, paprika, and a touch of fresh lime juice, this recipe balances wholesome ingredients with aromatic spices to create a satisfying plant-based dish. Ready in just an hour, it’s an excellent choice for those seeking a heart-healthy, low-sodium option that doesn’t skimp on taste. Garnish with fresh cilantro and serve it warm for a comforting and delicious meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 cup unsalted vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 15 ounce canned low sodium black beans, rinsed and drained
- 14.5 ounce canned low sodium diced tomatoes, drained
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Rinse the brown rice under cold water until the water runs clear. Combine the rice, water, and unsalted vegetable broth in a medium-sized pot. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-5 minutes until it becomes translucent.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Stir in the diced red bell pepper and zucchini, cooking for about 5 minutes until they begin to soften.
Add the rinsed black beans, drained diced tomatoes, cumin powder, paprika, and black pepper to the skillet. Stir everything together well and cook for an additional 5-7 minutes, allowing the flavors to meld.
Once the rice is ready, fluff it with a fork and gently combine it with the bean and vegetable mixture in the skillet. Mix well to ensure all ingredients are evenly distributed.
Remove the skillet from the heat and stir in the fresh lime juice and chopped cilantro.
Serve the Low Sodium Rice with Beans and Vegetables warm, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 28.8 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2882 mg | 61% | |
*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.
