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Vegetable and Rice Skillet Meal

Warm spices of cumin, turmeric, and ginger combined with hearty potatoes and fresh veggies.
Plate of rice and bean mix with vegetables.
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 8 cups
Nutrition Facts: View label

Ingredients

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

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Heat oil in a large skillet over medium heat (300 degrees F in an electric skillet).
  4. Add onion, ginger, turmeric and cumin, and stir while cooking for 1 minute.
  5. Add remaining ingredients. Bring to a boil, cover and reduce heat.
  6. Simmer 20 to 25 minutes. Serve hot.
  7. Refrigerate leftovers within 2 hours.

Notes

  • For added flavor and texture, add ½ cup raisins or diced apples with the vegetables.
  • Try using brown rice instead of white rice. Increase the water to 3 cups and the simmering time to 45 minutes.
  • Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.

Comments

I really enjoyed this vegetable rice skillet recipe. I love curry and thought this was flavorful and similar to curry without having to use 10 spices. The middle school students that cooked it and sampled it generally didn't like it. Some were turned off by the turmeric's color. Others thought the fresh ginger was too strong. One group added the recommended cauliflower, peppers, carrots or peas. Another group used cauliflower, red pepper and spinach. Both were really colorful. 

This Vegetable Rice Skillet Meal recipe is really good! It's easy to use any vegetables on hand, we used half frozen half fresh vegetables. We used green beans, corn, peas, and green peppers. I would definitely recommend using some vegetable broth instead of all water to add a bit more flavor, and play around with spices you like. I recommend this, it is a very hearty meal!

I made this Vegetable Rice Skillet Meal recipe last night for dinner and we really enjoyed it. I used cauliflower and red pepper (frozen from last year's garden) for the vegetables and freekah (sort of like bulgur) instead of rice since I had some on hand. I think I'll add more vegetables and a bit more of the spices next time. I think some red chili pepper flakes would be nice, too. Thanks for this great "base" recipe.

GREAT recipe!!!  My whole family REALLY loved it.  I did start cooking in a cast iron skillet for which I didn't have a lid so i had to add foil to finish cooking it.  We didn't have turmeric and it still tasted great.  I love how you can really sub whatever you want in this recipe!  We used 1/2 a cauliflower and 1/2 a red pepper.  And topped with low-fat plain yogurt.

This dish was a great way to break out of our dinnertime rut.  It smelled wonderful when it was cooking and tasted great as well.  I used brown rice and it did take longer to simmer and required more water than what the recipe called for.  Next time I make this with brown rice, I will add the vegetables and beans after the rice has had about 15 minutes to simmer because by the time the rice was done, the vegetables and beans were a little overcooked.

Although this dish wasn't the best looking (I used cauliflower and carrots for the 2 cups of veggies), it tasted AWESOME! And not to mention, it was so easy to make! I'll definitely try again and add raisins. 

I added raisins to the vegetables and it really gave the recipe a little extra flavor!

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