Low Sodium Tomato Rice
Elevate your side dish game with this flavorful and heart-healthy Low Sodium Tomato Rice recipe. Made with aromatic ingredients like sautéed onion, garlic, fresh diced tomatoes, and a blend of smoked paprika and cumin, this dish proves that cutting back on salt doesn't mean sacrificing taste. Simmered in low-sodium vegetable broth, this vibrant rice absorbs every ounce of rich, tangy tomato goodness and is topped off with fresh cilantro for a burst of color and freshness. Quick and easy to prepare in just 35 minutes, this recipe is perfect for weeknight dinners or as a wholesome addition to any meal. Whether you’re looking for a low-sodium option or simply a delicious twist on classic tomato rice, this recipe delivers bold flavors without overpowering your palate. Serve it hot and let it shine alongside your favorite mains!
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Recipe Information
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 large fresh tomatoes, diced
- 2 tablespoons salt-free tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon ground black pepper (optional, to taste)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Drain well and set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they start to break down and release their juices.
Mix in the salt-free tomato paste, ground cumin, and smoked paprika. Cook for 1 minute to combine the flavors.
Stir in the rinsed rice, ensuring it is fully coated with the tomato mixture.
Pour in the low-sodium vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes or until the rice is tender and all the liquid has been absorbed.
Remove the saucepan from the heat and let it sit covered for 5 minutes to allow the rice to finish steaming.
Fluff the rice with a fork and season with ground black pepper, if desired.
Garnish with fresh cilantro before serving. Serve hot.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 312 mg | 14% | |
| Total Carbohydrate | 196.1 g | 71% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 16.3 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1612 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.
