Vegetable and Rice Skillet Meal
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Ingredients
- 2 teaspoons vegetable oil (or cooking oil of your choice)
- 1 onion (chopped)
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 2 cups mixed vegetables (chopped cauliflower, peppers, carrots, or peas)
- 1 large baking potato (diced)
- 1 cup white rice (uncooked)
- 2 1/2 cups water
- 1 can low-sodium kidney beans (15.5 ounces, drained, rinsed)
- salt (1/2 teaspoon, optional)
Instructions
- Wash hands with soap and water.
- Heat oil in a large skillet over medium heat.
- Add onion, ginger, turmeric, and cumin, stir while cooking for 1 minute.
- Add remaining ingredients. Bring to a boil, cover, and reduce heat.
- Simmer 20 to 25 minutes. Serve hot.
- Refrigerate leftovers with in 2 to 3 hours.
Nutrition
| Calories | 171 |
|---|---|
| Protein | 6 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 70 mg |
| Carbohydrates | 34 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Original Recipe Name - Indian Vegetables and Rice Skillet Meal Healthy Recipes Oregon State University Cooperative Extension Service