Curried Veggie Rice

Time: 30 minutes
Servings: 8
Rating:

Ingredients

  • 1 Tbsp canola oil
  • 1 medium yellow onion, diced
  • 2 tsp curry powder
  • 1 (24 oz) bag frozen mixed vegetables (carrots, corn, green beans & peas)
  • 1 large potato, unpeeled, diced
  • 1 cup instant brown rice
  • 1 (15 oz) can no-salt-added kidney beans, drained & rinsed
  • 2 cups water

Preparation

  1. In a large skillet, heat oil over medium. Add onion & curry powder. Cook 2-3 minutes, stirring constantly. 
  2. Add remaining ingredients & bring to a boil. Reduce heat, cover & cook 20-25 minutes or until rice is tender.
  3. Divide evenly & serve! 

Tips

Leave skin on the potato to increase vitamin & mineral content. Just make sure to give it a good wash!

Nutrition Facts

8 servings per recipe
Serving size (272g)
Amount per serving
Calories
220
% Daily Value*
Total Fat 3g 4%
    Saturated Fat 0g 0%
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 160mg
7%
Total Carbohydrate 40g 15%
    Dietary Fiber 7g 25%
    Total Sugars 1g  
Includes 0g Added Sugars
0%
Protein 9g  
Vitamin D 0mcg 0%
Calcium 64mg 4%
Iron 2mg 10%
Potassium 544mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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