Indian Vegetable and Rice Skillet Meal
Notes
Recipe 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.
Ingredients
1 Tablespoon vegetable oil
1 cup chopped onion
1 teaspoon diced fresh ginger or 1/2 teaspoon ground ginger
½ teaspoon turmeric
½ teaspoon ground cumin
2 cups chopped mixed vegetables (try cauliflower, peppers, carrots or peas)
1 large baking potato, peeled and diced
1 cup white rice, uncooked
1 teaspoon salt
2 ½ cups water
1 can (15.5 ounces) kidney beans, drained and rinsed
Directions
- Heat oil in a large skillet over medium heat (300 degrees F 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.
Comment
I added raisins to the vegetables and it really gave the recipe a little extra flavor!
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.
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.
GREAT recipe!!! My whole family REALLY loved it. I did start cooking in a cast iron skillet for which I didn't have a lid so i had to add foil to finish cooking it. We didn't have turmeric and it still tasted great. I love how you can really sub whatever you want in this recipe! We used 1/2 a cauliflower and 1/2 a red pepper. And topped with low-fat plain yogurt.
I made this recipe last night for dinner and we really enjoyed it. I used cauliflower and red pepper (frozen from last year's garden) for the vegetables and freekah (sort of like bulgur) instead of rice since I had some on hand. I think I'll add more vegetables and a bit more of the spices next time. I think some red chili pepper flakes would be nice, too. Thanks for this great "base" recipe.