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  • thelosogal

Low Sodium Mexican Rice

This is probably my favorite way to make rice. I eat a lot of rice and a lot of Tex-Mex, so if it isn't cilantro lime rice, it's this. It just fills the house with delicious smells. And it is mostly hands off so you can cook your main dish while this does it's thing.

Serves 4, 12mg per serving.


  • 2 tablespoons oil

  • 1 onion, chopped

  • 3 garlic cloves, chopped

  • 1 1/2 cups basmati rice

  • 8 oz no salt added tomato sauce

  • 3 servings of sodium free chicken bouillon (I use 3 packets of Herb Ox sodium free chicken bouillon)

  • 1 tsp garlic powder

  • 3 cups hot water

  • 1 jalapeno, cut in half length wise

  • 2-4 sprigs of fresh cilantro


  1. Heat oil in a large skillet on medium heat. Add onions and garlic and cook until fragrant. Usually a minute or two.

  2. Add rice and cook, stirring frequently, until toasted brown.

  3. Stir in tomato sauce and stir until all the grains of rice are covered. Mix in garlic powder and bouillon.

  4. Carefully add in the hot water. Top with jalapeno and cilantro and cover with a lid. Let simmer for about 20 minutes.

  5. After 20 minutes, remove from heat, remove cilantro and jalapeno and fluff the rice.


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