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Flavorful Southwest Sweet Potato and Black Bean Skillet

Southwest Sweet Potato, Black Bean and Rice Skillet made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes diced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup brown rice uncooked
  • 1 red bell pepper diced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt to taste
  • 1 tablespoon olive oil
  • 1 cup vegetable broth
  • Fresh cilantro for garnish (optional)

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the diced onion and bell pepper to the skillet; cook until softened, about 5 minutes.
  3. Stir in the minced garlic, chili powder, and cumin. Cook for 1-2 minutes until fragrant.
  4. Add the diced sweet potatoes; stir well to coat.
  5. Pour in the vegetable broth and bring to a simmer.
  6. Cover and cook for about 10-15 minutes, or until sweet potatoes are tender.
  7. Stir in the uncooked brown rice and black beans; mix well.
  8. Cover again and cook for an additional 30-35 minutes, or until rice is cooked through and absorbs the liquid.
  9. Season with salt to taste and garnish with fresh cilantro before serving.