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Southwest Sweet Potato and Black Bean Rice Skillet Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/southwest-sweet-potato-and-black-bean-rice-skillet-recipe/