Mexican Rice (reduced sodium recipe) Recipe

Name: Mexican Rice (reduced sodium recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup diced onion; ½ cup diced carrot; ½ cup diced celery; 2 cloves garlic, minced; 1 cup uncooked long-grain rice; ¾ cup diced tomatoes; 1 tablespoon low sodium soy sauce; 1 teaspoon minced, fresh green chili; 1 ¾ cups water; 1 (14 1/2 ounce) can low sodium vegetable broth or 1 (14 1/2 ounce) can reduced-sodium vegetable broth; ¼ teaspoon dried oregano; 1 teaspoon fresh cilantro, chopped; ½ cup reduced sodium soy sauce (the 2 best brands I have found are Kame Dark Soy Sauce which has 500 mg. sodium per tbsp, and Yakuze); 2 tablespoons molasses; 2 tablespoons dark brown sugar

Servings: persons

1 tablespoon olive oil
1 cup diced onion
½ cup diced carrot
½ cup diced celery
2 cloves garlic, minced
1 cup uncooked long-grain rice
¾ cup diced tomatoes
1 tablespoon low sodium soy sauce
1 teaspoon minced, fresh green chili
1 ¾ cups water
1 (14 1/2 ounce) can low sodium vegetable broth or 1 (14 1/2 ounce) can reduced-sodium vegetable broth
¼ teaspoon dried oregano
1 teaspoon fresh cilantro, chopped
½ cup reduced sodium soy sauce (the 2 best brands I have found are Kame Dark Soy Sauce which has 500 mg. sodium per tbsp, and Yakuze)
2 tablespoons molasses
2 tablespoons dark brown sugar

1
To make low sodium soy sauce, whisk reduced sodium soy sauce, molasses and brown sugar together, and simmer until sugar is completely dissolved.
2
Heat olive oil in a large saucepan over medium-high heat.
3
Add onion, carrot, celery, and garlic; saute 8 minutes or until onion is golden.
4
Add rice, diced tomato, soy sauce, chilies, water, and vegetable broth; bring to a boil.
5
Cover, reduce heat, and simmer 30 minutes or until the rice is tender and liquid is almost absorbed.
6
Stir in oregano and cilantro.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup diced onion, ½ cup diced carrot, ½ cup diced celery, and more.

Yes, Mexican Rice (reduced sodium recipe) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Rice (reduced sodium recipe)

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