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  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 10 servings

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)

Steps

Wash hands with soap and water.
Heat oil in a large skillet over medium heat.
Add onion, ginger, turmeric, and cumin, and 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.

Nutrition Facts

Nutrients Amount
Total Calories 171
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 70 mg
Carbohydrates 34 g
Dietary Fiber 5 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 6 g
Vitamin D 0 mcg
Calcium 37 mg
Iron 2 mg
Potassium 373 mg

Healthy Recipes
Oregon State University Cooperative Extension Service

U.S. Department of Agriculture. MyPlate Kitchen Website. Indian Vegetable and Rice Skillet Meal. Recipe source: Healthy Recipes Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.