arroz con calabacitas (rice with zucchini & corn)

Kidney-Friendly | Low-Sodium | Plant-Based | Budget-Conscious
Ready in 30 minutes | Serves 4

This simple, budget-friendly dish combines sautéed zucchini and corn, and tomato with white rice and flavorful herbs. 

Ingredients:

• 1 tbsp vegetable oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 medium zucchinis (calabacitas), chopped
• 1/2 cup frozen corn (no salt added)
• 1 medium tomato, chopped (optional, for flavor—limit if potassium is a concern)
• 2 cups cooked white rice (lower in potassium than brown rice)
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 tsp salt (optional)
• 1 tbsp chopped cilantro (optional)

Instructions:

1. Heat oil in a skillet over medium heat. Add onion and garlic. Cook until soft.
2. Add zucchini, corn, and tomato (if using). Cook for 8–10 minutes until tender.
3. Stir in cooked rice, oregano, pepper, and salt. Mix well and heat through.
4. Garnish with cilantro if desired. Serve warm.

Nutrition highlights:

• Low in sodium: Uses herbs and spices instead of salt.
• Low in potassium and phosphorus: White rice and zucchini are kidney-safe.
• No animal protein: Helps reduce phosphorus and cholesterol intake.
• Affordable: Uses basic, low-cost ingredients available at most grocery stores or food pantries.