Best Spanish Rice Low Sodium Instant Recipes

LOW SODIUM SPANISH RICE

Steps:

• 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.
• Enjoy!

SPANISH RICE (LOW SODIUM) RECIPE

Steps:

• In a large skillet (with lid) or dutch oven heat the oil 2. Add the rice, peppers, and onion and saute until the rice browns and the peppers and onions are tender 3. Stir in the tomatoes and water. 4. Add the cumin, paprika, and chili powder 5. Bring to a boil, then cover the pot/pan and reduce heat to a simmer. 6. 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.

SPANISH RICE LOW SODIUM INSTANT

Steps:

• 1. Add all ingredients, cook per package directions.

BETTER SPANISH RICE

Steps:

• Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
• Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.

LOW SODIUM SPANISH RICE AND BEANS

Steps:

• 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.

LOW SODIUM SPANISH RICE

Steps:

• In a dutch oven, heat oil.
• Add uncooked rice, peppers, and onions. Saute - stirring frequently - until the rice is golden brown and the peppers and onions have become tender.
• Stir in the crushed tomatoes and water. Add spices and stir.
• Bring to a boil then cover and reduce heat to low.
• Simmer for about 30 minutes or until the rice has fully cooked. Remember to stir occasionally.

GREAT TASTING LOW SODIUM MEXICAN RICE

Steps:

• In a stock pot heat oil till hot.
• Add uncooked rice and saute until the rice looks clear (usually 2 - 3 minutes).
• Add seasonings, chicken broth, diced tomatoes and mixed vegetables and turn heat up to high. Stir well and bring to a boil.
• Turn heat to low. Cook covered for 20 minutes.

INSTANT POT® MEXICAN RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®); select Saute function and adjust to medium. Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add rice to the pot and mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Mix in tomato sauce, salt, cumin, and cayenne pepper. Close and lock the lid. Seal the vent and select high pressure function. Set timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.