Description
A hearty one-pan meal featuring sweet potatoes, black beans, and rice with Southwestern flavors.
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, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups vegetable broth
- 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 another 5 minutes.
- Stir in rice and vegetable broth; bring to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes or until rice and potatoes are tender.
- Add black beans and cook for an additional 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
This recipe is perfect for a quick weeknight dinner and can be customized with your favorite toppings like avocado or cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Southwestern
Nutrition
- Calories: 400
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 75g
- Protein: 12g