Low Sodium Yellow Rice with Beans
Bright, flavorful, and heart-healthy, this Low Sodium Yellow Rice with Beans recipe is a delicious twist on a classic comfort dish, perfect for those seeking a lower-sodium alternative. Infused with vibrant spices like turmeric, cumin, and smoked paprika, the long-grain rice is cooked to perfection in low-sodium vegetable broth, creating a subtly aromatic base. Nutrient-rich black or kidney beans and optional pops of green from frozen peas elevate the dish further, offering both protein and texture. A squeeze of fresh lime juice and a sprinkle of chopped cilantro add a refreshing finish, making this recipe a wholesome, satisfying meal that pairs beautifully with grilled vegetables or a simple side salad. Quick to prepare and packed with flavor, it's ideal for weeknight dinners or meal prep!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 cup long-grain white rice, rinsed
- 2 cups low-sodium vegetable broth
- 1 cup black beans or kidney beans, cooked and rinsed (no salt added)
- 0.5 cup frozen peas (optional)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 tablespoon fresh lime juice
- ground black pepper, to taste
Instructions
Rinse the rice thoroughly under cold water until the water runs clear. Set aside to drain.
In a medium pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
Add the minced garlic, ground turmeric, ground cumin, and smoked paprika to the pot. Stir well and cook for another 1-2 minutes until fragrant.
Add the rinsed rice to the pot and stir to coat the grains in the spice mixture.
Pour in the low-sodium vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 15-18 minutes, or until the liquid has been absorbed and the rice is tender.
Gently fold in the cooked and rinsed beans and optional frozen peas. Cover and let the mixture sit on low heat for 2-3 minutes until the peas are heated through.
Remove the pot from heat. Add freshly squeezed lime juice and season with ground black pepper to taste.
Serve the rice warm, garnished with chopped cilantro if desired.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 12.3 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1588 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.
