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Indian Vegetable and Rice Skillet

Dive into this flavorful rice and vegetable skillet, where spices, grains, and vegetables unite for a satisfying one-pan meal. Recipe source: USDA MyPlate

Prep Time: 15 minutes Total Time: 45 minutes Cook Time: 30 minutes Servings: 10
Ingredients Click the play button next to each ingredient for How-To Videos
  • 2 teaspoons Vegetable Oil
  • 1 Onion, chopped
  • 1 teaspoon ground Ginger
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Cumin
  • 1/2 cup Cauliflower, chopped
  • 1/2 cup Bell Pepper, chopped
  • 1/2 cup Carrot, chopped
  • 1/2 cup Split Peas
  • 1 large baking Potato, cubed
  • 1 cup White Rice, uncooked
  • 2 1/2 cups Water
  • 1 (15 ounce) can Kidney Beans, low sodium, drained, rinsed
  • 1 teaspoon Salt, optional
  1. Heat oil in a large skillet over medium heat. Add onion, ginger, turmeric, and cumin, and stir while cooking for 1 minute.
  2. Add remaining ingredients. Bring to boil, cover, and reduce heat.
  3. Simmer 20 to 25 minutes. Serve hot.
  4. Refrigerate leftovers within 2 to 3 hours.


Nutrition Facts
Serving Size 1 cup % Daily Value
Calories 171
Fat 1 g 1%
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 70 mg 3%
Total Carbohydrates 34 g 12%
Fiber 5 g 18%
Sugars 3 g
Protein 6 g 12%
Ingredient Nutrition Info

Onions are a good source of vitamin C and vitamin B6.

Cauliflower is a high source of vitamin C.

Bell peppers are a rich source of vitamin C and a moderate source of vitamin B6.

Carrots are a good source of vitamins A, K and B6.

Split peas are a great source of plant-based protein and a good source of B vitamins.

Potatoes are a good source of vitamin B6 and vitamin C.

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