Southwest Sweet Potato, Black Bean and Rice Skillet
southwest sweet potato black bean & rice skillet made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 medium sweet potatoes cubed
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup long-grain white rice
- 1 red bell pepper diced
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup vegetable broth low sodium
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté diced onion and bell pepper until softened, about 5 minutes.
- Add minced garlic, cumin, and chili powder; cook for another minute.
- Stir in the cubed sweet potatoes, black beans, rice, and vegetable broth.
- Bring mixture to a boil, then reduce heat to low and cover.
- Simmer until sweet potatoes and rice are cooked through, approximately 20 minutes.
- Season with salt and pepper to taste, and fluff with a fork.
- Garnish with fresh cilantro if desired, and serve warm.