Southwest Sweet Potato, Black Bean and Rice Skillet
A vibrant one-pan meal filled with wholesome ingredients like sweet potatoes, black beans, and rice, perfect for a cozy weeknight dinner.
Ingredients
Main Ingredients
- 1 medium sweet potato, diced (about 1 ½ cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup uncooked brown rice (or white rice)
- 1 ¾ cups vegetable broth (or water)
- 1 medium red bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
Spices
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- to taste Salt & pepper
Cooking Ingredients
- 1 Tbsp olive oil (for cooking)
Garnishes (optional)
- fresh cilantro, chopped for garnish
- avocado slices for serving
Instructions
Preparation
- Begin by heating the olive oil in a large skillet over medium heat.
- Add the chopped onion and diced red bell pepper. Sauté for about 4–5 minutes until the vegetables soften and the onion becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced sweet potato to the skillet. Cook for about 5 minutes, stirring occasionally, until the sweet potatoes begin to soften.
- Sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper, and mix thoroughly.
Cooking
- Pour in the vegetable broth and add the uncooked rice. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet, and let it simmer for 20–25 minutes.
- Once cooked, remove the lid and stir in the black beans. Allow everything to heat through for about 3–5 minutes.
- Taste and adjust seasoning if necessary.
- Serve warm, garnished with fresh cilantro and avocado slices if desired.
Notes
Consider adding corn or diced tomatoes for extra flavor and texture. This dish freezes well, making it a great option for meal prep.