Lima Bean and Cabbage Rice Skillet
This is one of my favorite fast, and delicious, meals that can be put together, cooked and served in only 15 minutes. John has been talking about this meal in many of his lectures lately and so I have gotten many requests for the recipe. I have added some fresh tomatoes to the recipe because they are so abundant in our garden this year.
Serves: 3 to 4
Prep Time: 5 min
Cook Time: 10 min
Ingredients
1/2 Cup
Vegetable broth
1/2 Tablespoon
Soy sauce
2 1/2 Cups (16 Ounce Bag)
Frozen lima beans
2 1/2 Cups
Shredded cabbage
1-2 Teaspoons
Seasoning mixture
1/2 To 1 Teaspoon
Sambal Oelek
1 1/2 Cups
Frozen corn, thawed slightly
2 1/2 To 3 Cups
Cooked brown rice
1
Large chopped tomato
Directions
1
Place broth, soy sauce, lima beans and shredded cabbage in a large non-stick sauté pan and cook stirring frequently for about 2 minutes.
2
Add the seasoning mixture of your choice and Sambal Oelek.
3
Continue to cook for another 3 minutes.
4
Add corn and cook, stirring occasionally for another 2 minutes.
5
Add rice and continue to cook and stir until rice is heated through and all vegetables are tender.
6
Stir in tomatoes.
7
Serve at once.
Hints: Bags of shredded cabbage are available in many supermarkets, or shred your own cabbage in a food processor. To thaw the corn slightly, place in a colander and rinse with cool water. If you don’t have leftover cooked rice in your refrigerator, use a package of frozen brown rice and heat it in the microwave. There are many delicious seasoning mixtures on the market. Try Mrs. Dash, or a lemon dill mixture. I often use Lemony Dill Zest by Vegetarian Express. We like to top this with Sriracha Hot Sauce and it is wonderful rolled up in a soft corn tortilla.
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