Southwest Sweet Potato and Black Bean Rice Skillet Recipe

Introduction

This Southwest Sweet Potato Black Bean Rice Skillet is a vibrant, hearty dish that combines creamy sweet potatoes with protein-packed black beans and fluffy rice. Perfect for a quick weeknight meal or a satisfying vegetarian option.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup long-grain rice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth or water

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, until they are tender and golden brown, about 10–12 minutes.
2. Step 2: Stir in the black beans, rice, cumin, chili powder, smoked paprika, salt, and pepper. Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes or until the rice is cooked and has absorbed the liquid.
3. Step 3: Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Tips & Variations

• For extra flavor, add diced onions and bell peppers when cooking the sweet potatoes.
• Use quinoa instead of rice for a protein boost.
• Add a squeeze of fresh lime juice and chopped cilantro before serving for freshness.
• Top with avocado slices or a dollop of sour cream to enhance creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes work best as they hold their texture during cooking. Canned sweet potatoes may become too soft and mushy in this dish.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free if you use gluten-free broth and spices. Always check labels to be sure.

Southwest Sweet Potato and Black Bean Rice Skillet Recipe

Print Recipe

★★★★★

4.9 from 730 reviews

This Southwest Sweet Potato Black Bean Rice Skillet is a delicious and hearty one-pan meal, featuring tender sweet potatoes, protein-rich black beans, and fluffy rice seasoned with a blend of southwestern spices. Perfect for a wholesome weeknight dinner that’s both comforting and packed with flavor.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Southwestern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium sweet potatoes, peeled and diced (about 3 cups)

Beans and Grains

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup long grain white rice

Spices and Seasonings

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Liquids

• 2 1/4 cups vegetable broth or water

Oils

• 1 tablespoon olive oil

Instructions

1. Prepare the Sweet Potatoes: Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, until they begin to soften and turn golden, about 8-10 minutes.
2. Add Beans, Rice, and Spices: Stir in the black beans, rice, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper to the skillet with the sweet potatoes, ensuring everything is well combined.
3. Add Liquid and Simmer: Pour in the vegetable broth or water, bring the mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer gently until the rice is fully cooked and the liquid is absorbed, about 18-20 minutes.
4. Finish and Serve: Remove the skillet from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving warm as a comforting, nutritious main dish.

Notes

• You can substitute brown rice, but cooking time will be longer and additional liquid may be needed.
• Add chopped cilantro or a squeeze of lime juice before serving for extra freshness.
• This dish can be made vegan and gluten-free by using vegetable broth and checking labels on spices.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.

Keywords: sweet potato, black bean, rice skillet, southwestern recipe, vegan dinner, one-pan meal, healthy recipe