Description
Southwest Sweet Potato Bean Rice Skillet brings spicy comfort straight to your dinner table. Packed with hearty beans, tender sweet potatoes, and zesty seasonings, this one-pan meal delivers bold southwestern flavors that make weeknight cooking a breeze.
Ingredients
Scale
Main Ingredients:
- 1 medium sweet potato, peeled and diced (about 2 cups)
- 1 can (15 oz/425 g) black beans, drained and rinsed
- 1 can (14.5 oz/411 g) diced tomatoes, with juices
- 1 cup (200 g) cooked brown rice
- ½ cup (60 g) frozen corn
Supporting Ingredients:
- ½ cup (75 g) diced onion
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Seasonings and Liquids:
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup (120 ml) vegetable broth
- Juice of 1 lime
Garnishes (Optional):
- 1 avocado, sliced
- ¼ cup (5 g) chopped fresh cilantro
- ½ cup (50 g) shredded cheese (cheddar or Monterey Jack)
- Lime wedges for serving
Instructions
- Warm 1 tablespoon olive oil in a large skillet over medium heat (375°F). Add 2 cups diced sweet potatoes, 75g diced onions, and 1 chopped red bell pepper.
- Sauté the vegetables for 5-7 minutes, stirring every 2 minutes until they start softening and developing slight golden edges.
- Introduce 2 minced garlic cloves, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper to the skillet.
- Toast the spices with the vegetables for 1-2 minutes, allowing their aromas to bloom and intensify.
- Pour in 1 drained (15 oz) can of black beans, 1 can (14.5 oz) diced tomatoes with juices, and 120ml vegetable broth.
- Cover the skillet and simmer for 10 minutes, ensuring your sweet potatoes become fork-tender.
- Fold in 200g cooked brown rice and 60g frozen corn, mixing thoroughly to distribute ingredients evenly.
- Cook for an additional 3-5 minutes, letting the flavors meld together completely.
- Remove from heat and squeeze juice from 1 whole lime across the skillet, stirring gently.
- Serve immediately, optionally garnishing with sliced avocado, fresh cilantro, shredded cheese, and extra lime wedges.
Notes
- Toast your spices carefully to bring out their deepest flavors and prevent burning by stirring constantly during that 1-2 minute window.
- Brown rice works perfectly here, but quinoa makes an excellent protein-packed alternative for anyone wanting to switch grains.
- When chopping sweet potatoes, aim for consistent bite-sized cubes so they cook evenly and create a balanced texture throughout the skillet.
- For extra protein, consider adding shredded rotisserie chicken or crumbled tofu during the final simmering stage to make the dish more substantial.
- Prep Time: 0 minutes
- Cook Time: 1 hour 54 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Southwestern
Nutrition
- Serving Size: 4
- Calories: 272 kcal
- Sugar: 3 g
- Sodium: 288 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 7 mg