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Photo of Indian Vegetable and Rice Skillet Meal
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Makes:
8 cups
Prep time:
10 minutes
Cooking time:
30 minutes

Ingredients

1 Tablespoon vegetable oil
1 cup chopped onion
1 teaspoon diced fresh ginger or 1/2 teaspoon ground ginger
½ teaspoon turmeric
½ teaspoon ground cumin
2 cups chopped mixed vegetables (try cauliflower, peppers, carrots or peas)
1 large baking potato, peeled and diced
1 cup white rice, uncooked
1 teaspoon salt
2 ½ cups water
1 can (15.5 ounces) kidney beans, drained and rinsed

Directions

  1. Heat oil in a large skillet over medium heat (300 degrees F in an electric skillet).
  2. Add onion, ginger, turmeric, and cumin, and stir while cooking for 1 minute.
  3. Add remaining ingredients. Bring to a boil, cover, and reduce heat.
  4. Simmer 20-25 minutes. Serve hot.
  5. Refrigerate leftovers within 2 hours.

Notes

  • For a flavor boost, cook ½ cup raisins or diced apples with the vegetables.
  • Try using brown rice instead of white, and increase the simmering time to 45 minutes.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.