Flavorful Southwest Sweet Potato Black Bean Rice Skillet
southwest sweet potato black bean & rice skillet made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 medium sweet potatoes diced
- 1 can 15 oz black beans, drained and rinsed
- 1 cup long-grain brown rice uncooked
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper red or green, diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper; cook for 5-7 minutes until softened.
- Stir in the minced garlic, cumin, and chili powder; sauté for 1-2 minutes until fragrant.
- Incorporate the diced sweet potatoes; mix well.
- Pour in 2 cups of water and bring to a boil; reduce heat, cover, and simmer for 15-20 minutes.
- After 15 minutes, add the black beans and cooked rice; stir gently to combine.
- Season with salt and pepper; taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro.