I love Mexican and Latin flavors! As I have related before, most of my formative cooking as a bachelor was when I lived in Florida. The major cultural impact on cuisine was Latin, Mexican, Spanish, and Caribbean flavors. Rice is a staple in many of those cuisines, especially Mexican or Spanish Rice, typically served with many meals. It is a solid side dish that can accompany so many other dishes, from Tacos and Enchiladas to Arroz con Pollo. So I needed to find a solid recipe for low sodium Spanish Rice.
To be honest, I love Spanish rice almost completely even as a stand alone dish. I will add in a protein like grilled chicken or steak, and make a rice bowl out of it. It is so flavorful and filling. You could also add in other vegetables to even boost it up more. I have seen variations that add black beans, corn, and black olives. I am all for adding those if you can find low sodium versions.
The secret to making a truly flavorful low sodium Spanish Rice is toasting the rice in a saute pan prior to cooking the rice. I tried to cheat for expediency’s sake and use the rice cooker, but the flavors are just not the same. This is the one time you need to really dirty up a pan and go that extra step to ensure your flavors are on point! Let me know in the comments below what you add to your rice if it is different from mine.
- 2 Tbsp Vegetable Oil
- 2 tsp Cumin
- 2 tsp Chili Powder Salt Free
- 2 tsp Spanish Paprika or Pimenton
- 1 Medium Onion chopped
- 1 Medium Red Bell Pepper chopped
- 1 12 oz Can of Crushed Tomatoes no salt added or the lowest sodium you can find
- 2 cups Long Grain White Rice uncooked
- 2 cups water
In a large skillet (with lid) or dutch oven heat the oil
Add the rice, peppers, and onion and saute until the rice browns and the peppers and onions are tender
Stir in the tomatoes and water.
Add the cumin, paprika, and chili powder
Bring to a boil, then cover the pot/pan and reduce heat to a simmer.
Allow to simmer for 30 minutes or until the Rice has absorbed the liquid, stirring occasionally to keep the rice from sticking to the pot/pan.