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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.
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Ingredients Method

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

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté diced onion and bell pepper until softened, about 5 minutes.
  3. Add minced garlic, cumin, and chili powder; cook for another minute.
  4. Stir in the cubed sweet potatoes, black beans, rice, and vegetable broth.
  5. Bring mixture to a boil, then reduce heat to low and cover.
  6. Simmer until sweet potatoes and rice are cooked through, approximately 20 minutes.
  7. Season with salt and pepper to taste, and fluff with a fork.
  8. Garnish with fresh cilantro if desired, and serve warm.