why make this recipe
This Southwest Sweet Potato, Black Bean and Rice Skillet is an easy and satisfying dish that is perfect for any dinner. It comes together in one pan, making cleanup a breeze. With healthy ingredients like sweet potatoes, black beans, and rice, this meal is not only filling but also packed with nutrients. It’s a great option for busy weeknights and is suitable for vegetarians.
how to make Southwest Sweet Potato, Black Bean and Rice Skillet
Ingredients:
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 cup brown rice (or any rice of your choice)
- 2 cups vegetable broth
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil, for cooking
- Fresh cilantro, for garnish (optional)
Directions:
- Heat a large skillet over medium heat and add a splash of olive oil.
- Add the diced sweet potatoes and cook for about 5-7 minutes, stirring occasionally, until they start to soften.
- Add the diced red bell pepper and cook for an additional 2-3 minutes.
- Stir in the brown rice, vegetable broth, black beans, corn, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20-25 minutes, or until the rice is cooked and the sweet potatoes are tender.
- Once done, fluff the mixture with a fork, and garnish with fresh cilantro if desired.
how to serve Southwest Sweet Potato, Black Bean and Rice Skillet
Serve this delicious skillet as a main dish. You can add avocado, hot sauce, or a dollop of sour cream on top for extra flavor. It also works well as a side dish for grilled vegetables or meats.
how to store Southwest Sweet Potato, Black Bean and Rice Skillet
Store any leftovers in an airtight container in the refrigerator. It will keep for about 3-4 days. To reheat, warm it in the microwave or on the stovetop until heated through.
tips to make Southwest Sweet Potato, Black Bean and Rice Skillet
- Make sure to cut the sweet potatoes into uniform pieces for even cooking.
- You can adjust the spice level by adding more or less chili powder.
- For added protein, consider adding cooked chicken or tofu.
- Feel free to mix in other vegetables you have on hand, like zucchini or spinach.
variation
If you want to switch things up, try using quinoa instead of rice. You can also add diced tomatoes for a different texture and flavor. For a twist, add some lime juice right before serving.
FAQs
- Can I make this dish ahead of time?
Yes, you can prepare it ahead and store it in the fridge. Just reheat before serving. - Is this recipe gluten-free?
Yes, it is gluten-free as long as you ensure that the vegetable broth and any other ingredients used are gluten-free. - Can I use canned sweet potatoes in this recipe?
It is best to use fresh or frozen sweet potatoes for the best texture and flavor. Canned sweet potatoes may alter the cooking time and texture.
Southwest Sweet Potato, Black Bean and Rice Skillet
Ingredients
Main Ingredients
- 2 medium sweet potatoes, diced Cut into uniform pieces for even cooking.
- 1 can black beans, drained and rinsed
- 1 cup brown rice (or any rice of your choice)
- 2 cups vegetable broth Ensure it's gluten-free if needed.
- 1 cup corn (fresh, frozen, or canned)
- 1 medium red bell pepper, diced
Spices and Seasoning
- 2 teaspoons chili powder Adjust spice level to taste.
- 1 teaspoon cumin
- to taste Salt and pepper
Garnish (Optional)
Method
Preparation
- Heat a large skillet over medium heat and add a splash of olive oil.
- Add the diced sweet potatoes and cook for about 5-7 minutes, stirring occasionally, until they start to soften.
Cooking
- Add the diced red bell pepper and cook for an additional 2-3 minutes.
- Stir in the brown rice, vegetable broth, black beans, corn, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet and let it simmer for about 20-25 minutes, or until the rice is cooked and the sweet potatoes are tender.
- Once done, fluff the mixture with a fork, and garnish with fresh cilantro if desired.