Makes: 10 servings

An easy and delicious one-pot dish that makes plenty of leftovers to savor!

Ingredients

• 2 teaspoons vegetable oil (or cooking oil of your choice)
• 1 onion (chopped)
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 2 cups mixed vegetables (chopped cauliflower, peppers, carrots, or peas)
• 1 large baking potato (diced)
• 1 cup white rice (uncooked)
• 2 1/2 cups water
• 1 can low-sodium kidney beans (15.5 ounces, drained, rinsed)
• salt (1/2 teaspoon, optional)

Directions

1. Heat oil in a large skillet over medium heat.
2. Add onion, ginger, turmeric, and cumin, stir while cooking for 1 minute.
3. Add remaining ingredients. Bring to a boil, cover, and reduce heat.
4. Simmer 20 to 25 minutes. Serve hot.
5. Refrigerate leftovers with in 2 to 3 hours.

Source: Original Recipe Name - Indian Vegetables and Rice Skillet Meal, Healthy Recipes, Oregon State University Cooperative Extension Service