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 |
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.