Indian Vegetable and Rice Skillet Meal

Prep time: 10 minutes
Cooking time: 30 minutes
Yield: 8 servings
Serving Size 1 cup
Nutrition Facts: View Label(s)


2 teaspoons
vegetable oil
1 onion, chopped
1 teaspoon
ginger, fresh or 1/2 teaspoon ground
1⁄2 teaspoon
1⁄2 teaspoon
ground cumin
2 cups
mixed vegetables, chopped (try cauliflower, peppers, carrots or peas)
1 large baking potato, peeled and diced
1 cup
white rice, uncooked
1⁄2 teaspoon
salt (optional)
2 1⁄2 cups
1 can
(15.5 ounces) kidney beans, drained and rinsed


  1. Heat oil in a large skillet over medium heat (300 degrees in an electric skillet).
  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 within 2 hours.


  • For a flavor boost, cook ½ cup raisins or diced apples with the vegetables.
  • Try using brown rice instead of white, and increase the simmering time to 45 minutes.

Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Last updated: 06/02/16

3 Comments for "Indian Vegetable and Rice Skillet Meal"

This dish was a great way to break out of our dinnertime rut.  It smelled wonderful when it was cooking and tasted great as well.  I used brown rice and it did take longer to simmer and required more water than what the recipe called for.  Next time I make this with brown rice, I will add the vegetables and beans after the rice has had about 15 minutes to simmer because by the time the rice was done, the vegetables and beans were a little overcooked.

Although this dish wasn't the best looking (I used cauliflower and carrots for the 2 cups of veggies), it tasted AWESOME! And not to mention, it was so easy to make! I'll definitely try again and add raisins. 

I added raisins to the vegetables and it really gave the recipe a little extra flavor!

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