Indian Vegetable and Rice Skillet Meal

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Yield
10 servings

Ingredients

2 teaspoonsvegetable oil
1 onion (chopped)
1⁄2 teaspoonground ginger
1⁄2 teaspoonturmeric
1⁄2 teaspooncumin
2 cupsmixed vegetables (chopped cauliflower, peppers, carrots, or peas)
1 baking potato (large)
1 cupwhite rice (uncooked)
2 1⁄2 cupswater
1 cankidney beans (15 ounces, drained, rinsed)
1⁄2 teaspoonsalt (optional)

Instructions

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.

Cost

Per recipe: $5.96
Per serving: $0.60

Source

Oregon State University Cooperative Extension Service, Healthy Recipes

Find tips and resources for safe food handling and proper cooking temperature guidance.