Description
A hearty and flavorful one-pan meal featuring sweet potatoes, black beans, and rice with Southwest spices.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup uncooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion, garlic, and bell pepper; sauté until softened, about 5 minutes.
- Add diced sweet potatoes, cumin, chili powder, salt, and pepper; cook for 10 minutes, stirring occasionally.
- Stir in uncooked rice and 2 cups of water or broth; bring to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes until rice is cooked and sweet potatoes are tender.
- Add black beans and heat through for another 5 minutes.
- Garnish with fresh cilantro if desired and serve hot.
Notes
This recipe is vegetarian and can be made vegan; adjust spices to taste for preferred heat level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Southwest
Nutrition
- Calories: 350
- Sugar: 8g
- Fat: 6g
- Carbohydrates: 65g
- Protein: 12g