Vegetable and Rice Skillet Meal

Name: Vegetable and Rice Skillet Meal
Yield: 10 servings
Ingredients: 2 teaspoons vegetable oil (or cooking oil of your choice); 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 large baking potato (diced); 1 cup white rice (uncooked); 2 1/2 cups water; 1 can low-sodium kidney beans (15.5 ounces, drained, rinsed); salt (1/2 teaspoon, optional)

Source: Original Recipe Name - Indian Vegetables and Rice Skillet Meal Healthy Recipes Oregon State University Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-03-01.

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

Makes

10 servings

Serving size

1 cup (168g)

Ingredients

2 teaspoons vegetable oil (or cooking oil of your choice)
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 large baking potato (diced)
1 cup white rice (uncooked)
2 1/2 cups water
1 can low-sodium kidney beans (15.5 ounces, drained, rinsed)
salt (1/2 teaspoon, optional)

Directions

Wash hands with soap and water.
Heat oil in a large skillet over medium heat.
Add onion, ginger, turmeric, and cumin, stir while cooking for 1 minute.
Add remaining ingredients. Bring to a boil, cover, and reduce heat.
Simmer 20 to 25 minutes. Serve hot.
Refrigerate leftovers with in 2 to 3 hours.

Notes

Learn more about: Onions Ginger Potatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.