Low Sodium White Rice with Black Beans
Savor the wholesome simplicity of this Low Sodium White Rice with Black Beans recipe, a heart-healthy dish bursting with bold, natural flavors. Featuring fluffy white rice and tender black beans, this recipe is gently seasoned with aromatic garlic, sautéed onion, ground cumin, and paprika for a smoky depth without relying on added salt. A drizzle of olive oil brings a touch of richness, while optional fresh cilantro and lime juice provide a refreshing burst of brightness. Perfect for meal prep or a quick dinner, this one-pot wonder is vegan, gluten-free, and ready in just 35 minutes. Serve as a satisfying standalone dish or pair with your favorite protein for a complete meal. Nutrient-rich and flavorful, it’s a low-sodium twist on a classic comfort food that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 1 cup White rice
- 2 cups Water
- 1 cup Black beans, no salt added (canned or cooked from scratch)
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 0.5 medium Onion, finely chopped
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 tablespoon Fresh lime juice (optional)
Instructions
Rinse the white rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes to steam, then fluff with a fork.
While the rice cooks, prepare the black beans. If using canned black beans, drain and rinse them under cold water to remove excess sodium.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, cooking for about 2-3 minutes until fragrant and translucent.
Stir in the ground cumin, paprika, and ground black pepper, allowing the spices to bloom in the oil for about 30 seconds.
Add the black beans to the skillet and stir to coat them in the spice mixture. Cook for about 5 minutes, stirring frequently, until the beans are heated through.
Optional: Stir in the chopped cilantro and fresh lime juice for a burst of fresh flavor.
Serve the black beans over the cooked white rice, or gently mix the beans into the rice for a combined dish. Enjoy warm!
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 3.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 787 mg | 17% | |
*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.
