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.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 65gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 400mgFiber: 12gSugar: 4g
Notes
Store any leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, warm it in the microwave or on the stovetop until heated through.
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