Low Sodium Taco Rice
Transform your taco night with this vibrant and healthy Low Sodium Taco Rice recipe! Perfect for those watching their salt intake, this dish combines tender brown rice cooked in low-sodium broth with seasoned lean ground turkey or beef, fresh vegetables, and aromatic salt-free taco seasoning. A hearty layer of sautéed bell peppers, zesty cherry tomatoes, and a squeeze of lime juice adds brightness and depth to every bite. Finished with optional low-sodium toppings like creamy avocado or unsalted cheese, this recipe is an easy one-dish marvel that’s packed with flavor while staying heart-healthy. Ready in just 40 minutes, this taco rice is ideal for weeknight dinners or meal prepping!
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Recipe Information
Ingredients
- 1 cup uncooked brown rice
- 2 cups low-sodium chicken or vegetable broth
- 1 pound lean ground turkey or ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons salt-free taco seasoning
- 1 cup unsalted tomato sauce
- 1 cup bell peppers, diced (any color)
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- as desired optional toppings (unsalted cheese, avocado slices, or plain Greek yogurt)
Instructions
Rinse the brown rice under cold water until the water runs clear. Combine the rice and low-sodium broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the rice is tender and the liquid is absorbed. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
Add the ground turkey or beef to the skillet. Cook, breaking it up with a spatula, until browned and fully cooked (5-7 minutes). Drain any excess fat if necessary.
Stir the salt-free taco seasoning into the skillet, coating the meat. Add the unsalted tomato sauce and diced bell peppers. Cook for an additional 5 minutes, stirring occasionally, until the vegetables soften slightly.
In a large serving bowl or plate, layer the cooked rice and taco meat mixture. Top with halved cherry tomatoes, fresh cilantro, and a squeeze of lime juice.
Optional: Add low-sodium toppings like unsalted cheese, sliced avocado, or a dollop of plain Greek yogurt for extra flavor and texture.
Serve warm and enjoy your low-sodium taco rice!
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 29.0 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 489 mg | 38% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3565 mg | 76% | |
*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.
