Low Sodium Spanish Rice and Beans
This Low Sodium Spanish Rice and Beans packs great flavor with far less sodium than most recipes. This quick and easy recipe is ready in just 30 minutes from start to finish making it a great busy weekday choice!
Servings: 8 servings
Calories: 191kcal
Ingredients
- 1 tablespoon avocado oil
- 1 cup white rice uncooked, rinsed well
- 1 cup onion chopped
- 1 ½ cups water or low sodium chicken or vegetable broth
- ½ cup tomato sauce unsalted
- 1 ½ tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 15 ounces canned pinto beans rinsed and drained
Instructions
- Heat oil in a large nonstick skillet set over medium heat. Add the rice and onion and toast for 3 to 4 minutes, stirring frequently, until the rice is golden and the onion is tender.
- Add in the broth, tomato sauce, and spices and bring the mixture to a low boil. Reduce the heat to low, cover, and simmer for 12 to 15 minutes, or until the rice absorbs the liquid and is fluffy. Do not remove the lid or stir while cooking.
- Remove the skillet from the heat, remove the lid and taste, adjusting the seasonings as desired. Stir in the beans and cover. Allow to sit for an additional 5 minutes, until warmed through.
Notes
- For the fluffiest result, I recommend using a long grain rice like jasmine or basmati rice.
- Avocado oil contains heart-healthy oleic acid, a fatty acid that provides numerous health benefits.
- Water or broth can be used. If you use broth, make sure it is low-sodium. Chicken broth adds nice flavor or go with vegetable broth to keep it vegetarian.
- Regular canned tomato sauce is loaded with sodium. Pick up the no-salt variety to drastically reduce sodium levels.
Nutrition
Calories: 191kcal | Carbohydrates: 36g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 86mg | Potassium: 353mg | Fiber: 6g | Sugar: 2g | Vitamin A: 302IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg