Curried Veggie Rice
Ingredients
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!
Leave skin on the potato to increase vitamin & mineral content. Just make sure to give it a good wash!
Click on each plate group to see how this recipe meets the MyPlate standard
| 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. | |
