Vegetable and Rice Skillet Meal

An easy and delicious one-pot dish that makes plenty of leftovers to savor!

• Prep: 10 min
• Cook: 25 min
• Total: 35 min
• Servings: 10
• Cuisine: Indian
• Difficulty: Easy
• Cost: $0.51/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Fat
• Low-Sugar

Tags

• one-pot
• quick
• healthy
• savory
• comfort food
• budget-friendly

Ingredients

• 2 teaspoon vegetable oil ((or cooking oil of your choice))
• 1 onion (chopped)
• 1 teaspoon ground ginger
• 0.5 teaspoon turmeric
• 0.5 teaspoon cumin
• 2 cup mixed vegetables (chopped (cauliflower, peppers, carrots, or peas))
• 1 baking potato (large, diced)
• 1 cup white rice (uncooked)
• 2.5 cup water
• 1 can kidney beans (low-sodium, 15.5 ounces, drained, rinsed)
• 0.5 teaspoon salt

Instructions

1. Heat vegetable oil in a large skillet over medium heat.
2. Add onion, ground ginger, turmeric, and cumin, stir while cooking for 1 minute.
3. Add mixed vegetables, baking potato, white rice, water, kidney beans, and salt.
4. Bring to a boil, cover, and reduce heat.
5. Simmer 20 to 25 minutes.
6. Serve hot.

Nutrition (per serving)

• Calories: 177
• Protein: 5.8 g
• Carbohydrates: 35.3 g
• Fat: 1.4 g
• Fiber: 5.1 g
• Sodium: 71 mg
• Saturated Fat: 0.3 g
• Sugar: 3 g