Indian Vegetable and Rice Skillet Meal

MyPlate Kitchen


2 teaspoons vegetable oil
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 baking potato (large)
1 cup white rice (uncooked)
2 1/2 cups water
1 can kidney beans (15 ounces, drained, rinsed)
1/2 salt (1/2 teaspoon, optional)


1. Heat oil in a large skillet over medium heat.
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 with in 2-3 hours.


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