Vegetable and Rice Skillet Meal
An easy and delicious one-pot dish that makes plenty of leftovers to savor!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup (168g)
177
Calories
6g
Protein
35g
Carbs
1g
Fat
5g
Fiber
3g
Sugar
71mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
2 teaspoons · or cooking oil of your choice
onion
1 · chopped
ground ginger
1 teaspoon
turmeric
1/2 teaspoon
cumin
1/2 teaspoon
mixed vegetables
2 cups · chopped cauliflower, peppers, carrots, or peas
baking potato
1 large · diced
white rice
1 cup · uncooked
water
2 1/2 cups
low-sodium kidney beans
1 can · 15.5 ounces, drained, rinsed
salt
1/2 teaspoon, optional
Instructions
- 1
Wash hands with soap and water.
- 2
Heat oil in a large skillet over medium heat.
- 3
Add onion, ginger, turmeric, and cumin, stir while cooking for 1 minute.
- 4
Add remaining ingredients. Bring to a boil, cover, and reduce heat.
- 5
Simmer 20 to 25 minutes. Serve hot.
- 6
Refrigerate leftovers with in 2 to 3 hours.
Source: USDA MyPlate Kitchen · Original Recipe Name - Indian Vegetables and Rice Skillet Meal Healthy Recipes Oregon State University Cooperative Extension Service
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