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Hearty Southwest Skillet with Sweet Potatoes and Rice

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 peeled and cubed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup long-grain rice rinsed
  • 1 red bell pepper diced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro for garnish

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté the onion and bell pepper until softened.
  3. Add garlic and sauté until fragrant.
  4. Stir in sweet potatoes and spices, coating well.
  5. Pour in the vegetable broth and bring to a boil.
  6. Add rice, black beans, salt, and pepper; stir well.
  7. Reduce heat and cover, simmering until rice and sweet potatoes are tender.
  8. Taste and adjust seasonings as needed.
  9. Remove from heat, let sit for a few minutes, and garnish with cilantro.