Low Sodium Spicy Rice
Elevate your side dish game with this vibrant Low Sodium Spicy Rice that combines bold flavors with a health-conscious twist. Made with aromatic long-grain rice, a medley of warming spices like cumin, smoked paprika, and chili powder, and infused with the richness of low-sodium broth, this recipe is perfect for anyone looking to reduce their salt intake without sacrificing taste. Fresh garlic, onion, and no-salt-added canned tomatoes bring depth to every bite, while optional red pepper flakes add a customizable kick. Ready in just 35 minutes, this fuss-free recipe is ideal for weeknight dinners and pairs beautifully with grilled chicken, roasted vegetables, or fish. Top with fresh cilantro and a squeeze of lime for a refreshing finish that ties the dish together. Low sodium, big flavor—this is one spicy rice recipe you’ll love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup long-grain white or brown rice
- 2 cups low-sodium chicken or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup canned tomatoes, no salt added
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 0.25 teaspoon red pepper flakes (optional, for extra heat)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 whole lime wedges (optional, for serving)
Instructions
Rinse the rice under cold water until the water runs clear. Drain and set aside.
Heat the olive oil in a medium-sized saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the rinsed rice to the saucepan, stirring frequently for 2-3 minutes to lightly toast the grains.
Pour in the low-sodium broth and canned tomatoes, stirring to combine. Bring the mixture to a gentle boil.
Add the ground cumin, smoked paprika, chili powder, and red pepper flakes (if using). Stir well to incorporate the spices evenly.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice simmer for 18-20 minutes (or 40-45 minutes for brown rice) until the liquid is absorbed and the rice is cooked through.
Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the rice to rest.
Fluff the rice with a fork, garnish with chopped fresh cilantro if desired, and serve with lime wedges on the side for a bright, zesty kick.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 12.9 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 965 mg | 21% | |
*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.
