Get ready for Taco Tuesday with Low Sodium Mexican Rice that has the perfect blend of simple spices and ingredients to make the best Mexican side dish. This basic Mexican rice can easily be doubled or tripled and then frozen so you can quickly satisfy a sudden craving with authentic flavored Mexican rice.
My low-sodium Mexican rice recipe delivers all the zesty goodness without compromising on taste. Infused with tomato sauce, aromatic onions, and a blend of smoky spices like cumin and chili powder.
With just the right amount of heat from green chilies and a hint of nuttiness from toasted rice, this side dish is a tantalizing addition to any Mexican-inspired dish.
Sodium Compared for this recipe.
We can once again enjoy our favorite Mexican lightly spiced rice! Be sure to make this for your next taco Tuesday and don’t worry about the sodium.
| Typical sodium amount per serving | 500+ mg |
| Sodium per serving for this recipe | 23 mg |
| Calories per serving | 260 |
| Makes 4 = 1 cup servings | 1 cup |
For most standard recipes, sodium levels vary widely from just under 500mg and up for one cup. A typical boxed version has 650 milligrams per cup.
This Low Sodium Mexican Rice recipe comes in at just 23mg of sodium per cup. Way lower than the boxed versions and most recipes.
Ingredients
A word about carrots and peas – I use the optional carrots and peas when I am using this as a side dish next to the entree. But when using it for a filling such as in enchiladas and burritos, I’ll leave the carrots and peas out.
- Long grain white rice – White long grain rice is normally used because it cooks fluffier and is less sticky than shorter grains. ensuring each grain remains distinct without becoming mushy.
- Yellow or white onion – Either one is fine. One of the base aromatics that provide depth.
- Garlic – Cause it’s garlic. Jarred pre-minced.
- Carrot – (Optional) A little vegetable nutrition and color.
- Tomato sauce no salt added – Adds a concentrated tomato flavor and rich color, for this “tomato-based” Mexican rice taste.
- Peas – (Optional) A pop of sweetness and color, imparting the dish with a little pizzaz.
- Olive oil – For browning rice and sauteeing onion and garlic.
- Jalapeno chili peppers – (Optional) Dice or slice and add for more heat.
- Tomato powder – Supercharged tomato taste. Works great in soups too.
- Spices – Chili powder and ground cumin, are the mainstays of Mexican cuisine. I used chipotle chile powder here, I like the deeper bolder flavor. Feel free to add or change to taste.
Find the full printable recipe with specific measurements below.
How to make
Step 1 – Dice and slice the vegetables and rinse the rice well. (Amazing how much starch comes off.)
Step 2 – Add oil to preheated pan over medium-high heat. Add rice when oil is hot stir often until rice is nicely browned about 10 minutes.
Step 3 – Add onion and garlic and saute for about 2 minutes. Turn the heat to low.
Step 4 – Carefully add the remaining ingredients to the rice heat over medium high and bring to a boil for 1 minute. Reduce heat to low, cover (no peeking), and cook for 15 minutes or until water is absorbed.
Step 5 – Remove from heat and let set for 5 minutes.
Fluff rice up and serve promptly. So good, enjoy!
Find the full printable recipe with specific instructions below.
Serving
Serve as a filling for enchiladas, burritos, tacos, Low Sodium Refried Beans. Or serve as a stand-alone side dish with an entree using the optional carrots and peas.
FAQ’s about low-sodium Mexican rice
Store leftovers in an airtight container of appropriate serving size in the fridge, for up to a week.
Yes, place rice in an airtight container. Or spread the rice out in a flat layer inside a resealable plastic freezer bag saving space in your freezer. It can be stored for up to 3 months
Best if thawed first. This low-sodium sauce reheats very well in the microwave spritz with water, cover, and heat for about a minute and a half.
My tips for making Low-Sodium Mexican Rice
- Rinse rice in a fine strainer with cold water removing the outer starch layer till water runs clear. Unrinsed rice can become clumpy and sticky or mushy..
- You can decide on using the carrots and peas based on how it is served. I leave them out if used for a filling in enchiladas, or burritos. Or you can use them for an entree side dish to add a fiesta pizzaz.
A few other great dishes to enjoy with the rice!
As always, please let me know how you like this recipe in the comments and a rating! I get motivated when I hear from you and am interested to learn about how you enjoyed and served your Low Sodium Mexican Rice side dish. You can follow me on Facebook and Pinterest also, for new recipes.
Low Sodium Mexican Rice
Ingredients
- 1 cup long grain white rice (rinsed)
- 1/2 cup medium white onion (small diced)
- 1/2 cup tomato sauce no salt added
- 1 Tablespoon garlic pre-minced
- 1/2 cup sweet peas no salt added (frozen or canned4 drained)
- 1 carrot large (small diced)
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon red chili powder1
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 3 teaspoons tomato powder2
- 1 3/4 cup cold water
Preparation
- Preheat pan over medium-high heat. Dice and slice the optional vegetables if using.3 Rinse the rice well to remove outer starch layer with cold water.
- Add oil to preheated pan over medium-high heat. Add rice when oil is hot stir often until rice is nicely browned about 10 minutes.
- Add onion and garlic and saute for about 2 minutes. Turn the heat to low.
- Carefully add the remaining ingredients to the rice heat over medium high and bring to a boil for 1 minute. Reduce heat to low, cover (no peeking), and cook for 15-20 minutes or until water is absorbed. Oiled rice may spit and sizzle.
- Remove from heat and let set for 5 minutes.
- Fluff rice up and serve promptly.
Notes ______________________________________________
- Chili powder is standard. But I like the taste using chipotle chile powder for a deeper spicy flavor.
- Tomato powder can be substituted with 1 Tablespoon no salt added tomato paste.
- I use the vegetables when using as a side dish – when used as a filling I leave them out.
- Canned sweet peas are lower in sodium than frozen in this case. Canned = 15mg / frozen = 60mg per half cup.
- Makes 4 – 1 cup servings.
Utensils & special ingredients used
I use, own and recommend these products and ingredients used in this recipe and I may earn commissions from qualifying purchases.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.
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