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Indian Vegetable and Rice Skillet Meal
Ingredients
2 teaspoons
vegetable oil 1 teaspoon
ginger, fresh or 1/2 teaspoon ground 1⁄2 teaspoon
turmeric 1⁄2 teaspoon
ground cumin 2 cups
mixed vegetables, chopped (try cauliflower, peppers, carrots or peas) 1 cup
white rice, uncooked 1⁄2 teaspoon
salt (optional) 2 1⁄2 cups
water 1 can
(15.5 ounces) kidney beans, drained and rinsed Directions
- Heat oil in a large skillet over medium heat (300 degrees in an electric skillet).
- 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 20-25 minutes. Serve hot.
- Refrigerate leftovers within 2 hours.
Notes
- 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"
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Submitted by AngMath on Mon, 01/18/2016 - 19:09This 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.
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Submitted by veithr on Tue, 07/14/2015 - 17:02Although 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.
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Submitted by veggielover75 on Wed, 12/14/2011 - 16:56I added raisins to the vegetables and it really gave the recipe a little extra flavor!