Description
Southwest sweet potato black bean and rice skillet brings together hearty ingredients that dance with southwestern spices and create a satisfying one-pan meal perfect for your busy weeknight dinners. Packed with protein, fiber, and bold flavors, this simple skillet keeps your kitchen clean and your taste buds excited.
Ingredients
Scale
Main Ingredients:
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 cup brown rice
Flavor Builders:
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
Liquids and Seasonings:
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Warm 2 tablespoons olive oil in a 12-inch skillet over medium heat for 2 minutes until shimmering.
- Toss diced onion and minced garlic into the hot skillet, stirring frequently until soft and translucent, about 3-4 minutes.
- Add diced sweet potatoes and cook for 5 minutes, stirring occasionally to prevent sticking.
- Mix in red bell pepper, sprinkle 1 teaspoon cumin and 1 teaspoon chili powder over the vegetables, stirring to coat evenly.
- Pour 1 cup brown rice and 2 cups vegetable broth into the skillet, raising heat to high until mixture reaches a rolling boil.
- Reduce heat to low, cover skillet with tight-fitting lid, and simmer for 30-35 minutes until rice absorbs liquid and sweet potatoes become tender.
- Gently fold in 1 can of drained black beans, continuing to cook for an additional 5 minutes to warm beans through.
- Remove from heat, season with salt to taste, and scatter fresh chopped cilantro across the top before serving directly from the skillet.
Notes
- Dice sweet potatoes into uniform small cubes to ensure even cooking and quick softening.
- Use low-sodium vegetable broth to control salt levels and prevent the dish from becoming too salty.
- Choose a sturdy cast-iron skillet for the best heat distribution and deeper flavor development.
- For a protein boost, add cooked shredded chicken or crumbled tofu during the final 5 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: One-Skillet
- Method: Simmering
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg