Low Sodium Chipotle Rice Bowl

Savor the bold flavors of a **Low Sodium Chipotle Rice Bowl**, a vibrant and wholesome dish perfect for anyone seeking a healthier twist on a classic favorite. This recipe features tender, nutty brown rice as the foundation, topped with a hearty blend of low-sodium black beans, sweet corn, and crisp red bell peppers. A zesty homemade chipotle dressing, infused with lime juice, minced garlic, and smoky chipotle peppers, ties everything together with a kick of bold flavor—all without compromising your low-sodium goals. Fresh avocado and cilantro add creamy and herbaceous notes, making each bite irresistibly fresh and satisfying. Ready in just 45 minutes, this customizable bowl is a perfect meal-prep option or quick weeknight dinner that’s healthy, vibrant, and loaded with fiber and nutrients.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 1 cup Black beans, low sodium, drained and rinsed
• 1 cup Frozen corn kernels
• 1 Red bell pepper, diced
• 1 Avocado, diced
• 0.25 cup Fresh cilantro, chopped
• 1 Lime, juiced
• 2 tablespoons Olive oil
• 1 tablespoon Chipotle peppers in adobo sauce, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground black pepper

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to low, cover, and let simmer for about 25-30 minutes or until the rice is tender and the water is absorbed.

Step 4

Meanwhile, prepare the chipotle dressing by whisking together olive oil, lime juice, chipotle peppers, minced garlic, ground cumin, and ground black pepper in a small bowl. Set aside.

Step 5

In a medium skillet over medium heat, add the black beans, corn, and diced red bell pepper. Stir occasionally and cook for about 5-7 minutes until the vegetables are heated through.

Step 6

When the rice is cooked, fluff it with a fork and divide it into four serving bowls.

Step 7

Top each bowl with an equal portion of the black bean, corn, and red bell pepper mixture.

Step 8

Add diced avocado and sprinkle with fresh cilantro.

Step 9

Drizzle with the prepared chipotle dressing evenly over each bowl.

Step 10

Serve immediately and enjoy your delicious, low sodium chipotle rice bowl!

Nutrition Facts

Serving size	(1574.3g)

Amount per serving	% Daily Value*
Calories	1196.3

Total Fat 57.4g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 293.8mg	0%
Total Carbohydrate 155.0g	0%
Dietary Fiber 38.9g	0%
Total Sugars 22.0g
Protein 32.9g	0%

Vitamin D 0IU	0%
Calcium 241.2mg	0%
Iron 10.2mg	0%
Potassium 2531.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 10.4%

Carbs: 48.9%