Mexican Rice Reduced Sodium Recipe
Transform your dinner table with this vibrant and flavorful Mexican Rice Reduced Sodium Recipe—a healthier spin on a beloved classic. Crafted with aromatic garlic, sautéed onions, and perfectly toasted long-grain white rice, this dish achieves bold flavor without relying on excess salt. A savory blend of low-sodium chicken broth, unsalted tomato sauce, and warming spices like cumin, paprika, and chili powder infuses every grain with rich, authentic taste. Ready in just 35 minutes, this easy-to-make side dish comes together with minimal effort and is perfect for pairing with tacos, enchiladas, or grilled meats. For a colorful finishing touch, garnish with peas or diced carrots. Ideal for any family meal, it’s a delicious and heart-conscious way to enjoy classic Mexican rice.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 2 cloves fresh garlic, minced
- 0.5 cup yellow onion, finely chopped
- 1.75 cups low-sodium chicken broth
- 0.5 cup unsalted tomato sauce
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon chili powder
- teaspoon salt (optional, to taste)
- 0.25 cup frozen peas or diced carrots (optional for garnish)
Instructions
Rinse the rice in a fine mesh strainer under cold water until the water runs clear to remove excess starch. Set aside to drain.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the minced garlic and chopped onion to the pan and sauté for 2-3 minutes, stirring occasionally, until the onion is translucent and fragrant.
Add the rinsed rice to the skillet and toast for 4-5 minutes, stirring often, until the rice develops a light golden color.
Pour in the low-sodium chicken broth and unsalted tomato sauce, stirring to combine.
Add the cumin, paprika, and chili powder to the mixture, stirring well to evenly distribute the spices. If desired, add salt to taste at this time.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a lid.
Let the rice simmer for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender. Avoid removing the lid or stirring during this time to ensure even cooking.
Once cooked, remove the skillet from the heat and let the rice sit, covered, for an additional 5 minutes.
Fluff the rice with a fork and, if desired, fold in frozen peas or diced carrots for added color and texture.
Serve hot as a side dish or base for your favorite Mexican dishes. Enjoy!
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.7 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 840 mg | 18% | |
*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.
