Serves 10
177 cal · 40 min
Vegetable and Rice Skillet Meal
Recipe GLPR0bf2f123624aa7
A wholesome one-pan dish combining fragrant basmati-style rice with tender vegetables, creamy kidney beans, and warm spices. Ginger, turmeric, and cumin create a comforting flavor profile, while potatoes and mixed vegetables add texture and nutrition. Perfect for a family dinner or meal prep.
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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, bell peppers, carrots, and peas)
1 large baking potato, diced
1 cup white rice, uncooked
2 1/2 cups water
1 can (15.5 ounces) low-sodium kidney beans, drained and rinsed
1/2 teaspoon salt, or to taste
Directions
Wash your hands thoroughly with soap and water before beginning.
Heat the vegetable oil in a large skillet over medium heat for about 1 minute until shimmering.
Add the chopped onion, ground ginger, turmeric, and cumin to the skillet. Stir frequently for about 1 minute until fragrant and the onion begins to soften slightly.
Add the mixed vegetables, diced potato, uncooked rice, water, drained kidney beans, and salt to the skillet. Stir well to combine all ingredients.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low and cover the skillet with a lid.
Simmer covered for 20 to 25 minutes, until the rice is tender, the potato is fully cooked through, and most of the liquid has been absorbed.
Remove from heat and let stand, covered, for 2 minutes before serving. Serve hot.
Allow any leftovers to cool to room temperature, then refrigerate in an airtight container within 2 to 3 hours. Store for up to 3 to 4 days.
