Low Sodium Spanish Yellow Rice

Total time45 min

Prep time10 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
4 garlic cloves, minced
1 ½ cups long-grain white rice
1 tsp ground turmeric
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp saffron threads, crumbled
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 can (14.5 oz) diced tomatoes, drained
2 ½ cups low-sodium chicken broth

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and green bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!