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Indian-Inspired Vegetable & Rice Skillet

Ingredients

  • 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, low-sodium (15 ounces, drained, rinsed)

  • Salt (1/2 teaspoon, optional)

Instructions

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  1. Wash hands with soap and water.

  2. Heat oil in a large skillet over medium heat.

  3. Add onion, ginger, turmeric, and cumin, and 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: Healthy Recipes
Oregon State University Cooperative Extension Service

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