Number of servings: 8 cups

Time for preparation (including preparation & cooking): 40 minutes

Ingredients

• 2 teaspoons vegetable oil
• 1 onion, chopped
• 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 large baking potato, peeled and diced
• 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

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.

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.

Photo and Recipe Source: https://www.foodhero.org/recipes/indian-vegetable-and-rice-skillet-meal