Low Sodium Rice with Black Beans
Elevate your weeknight dinners with this heart-healthy Low Sodium Rice with Black Beans, a flavor-packed dish that's both nutritious and satisfying. Featuring aromatic spices like cumin, coriander, and oregano, this recipe combines tender long-grain rice, protein-rich black beans, and vibrant red bell pepper for a wholesome meal that's easy to prepare in just 45 minutes. With low-sodium broth, fresh lime, and a sprinkle of cilantro, it’s a perfect option for those seeking reduced sodium meals without sacrificing taste. Serve it as a standalone vegetarian dish or pair it with your favorite lean protein for a complete, balanced dinner. Ideal for meal prepping, this dish is as delicious the next day as it is fresh off the stove.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 1 medium, chopped red bell pepper
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 2 cups low-sodium chicken or vegetable broth
- 1 cup long-grain white rice
- 1.5 cups canned black beans, drained and rinsed
- 0.25 cup minced fresh cilantro
- 1 zested and juiced lime
- to taste black pepper
Instructions
In a large saucepan over medium heat, warm the olive oil.
Add the chopped onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and diced red bell pepper, and cook for another 2-3 minutes.
Mix in the ground cumin, ground coriander, dried oregano, and cayenne pepper, stirring until well combined and aromatic, about 1 minute.
Pour in the low-sodium chicken or vegetable broth and bring to a boil.
Add the rice to the boiling broth and stir once. Reduce the heat to low, cover, and simmer for 15 minutes.
After 15 minutes, carefully lift the lid, and evenly distribute the drained black beans over the top. Do not stir.
Cover the saucepan again and let it continue to simmer for another 10 minutes or until the rice is tender and the liquid is absorbed.
Remove from heat and let the saucepan stand, covered, for 5 minutes.
Fluff the rice gently with a fork, incorporating the black beans throughout.
Stir in the fresh cilantro, lime zest, and lime juice. Season with freshly ground black pepper to taste.
Serve warm, garnished with additional cilantro and lime wedges if desired.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 10.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1613 mg | 34% | |
*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.
