Southwest Sweet Potato Skillet with Black Bean Rice
This Southwest Sweet Potato Skillet with Easy Black Bean Rice is a flavorful and nutritious one-pan meal perfect for weeknight dinners. It combines the sweetness of sweet potatoes with Southwestern spices, hearty black beans, and fluffy rice for a satisfying and easy-to-make dish.
Equipment
- Large skillet (cast iron recommended)
- Medium saucepan
- Cutting board
- Knife
- Vegetable peeler
- Measuring cups and spoons
- Can opener
- Colander
- Wooden spoon or spatula
- Fork
- Lid for skillet
- Lid for saucepan
Ingredients
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 1 bell pepper any color
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional, for heat
- Salt and pepper to taste
- 1 cup long-grain rice, rinsed
- 2 cups vegetable broth or water
- ½ teaspoon garlic powder
- Optional toppings: avocado, cilantro, sour cream or Greek yogurt, shredded cheese, lime wedges
Instructions
- **Prepping the Sweet Potatoes:** Peel the sweet potatoes and dice them into roughly ½-inch cubes.
- **Creating the Skillet Magic:** Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced sweet potatoes and cook, stirring occasionally, for about 8-10 minutes, or until they start to soften and brown slightly.
- Add the chopped onion and bell pepper to the skillet and cook for another 5-7 minutes, or until softened.
- Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for about 30 seconds, until fragrant.
- Add 1 can of black beans, corn, and diced tomatoes and green chilies to the skillet. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
- Taste and season with salt and pepper to your liking.
- **Whipping Up the Black Bean Rice:** While the sweet potato mixture is simmering, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
- Add the rinsed rice and cook, stirring constantly, for about 1-2 minutes, until lightly toasted.
- Pour in the vegetable broth (or water), the remaining 1 can of black beans, cumin, and garlic powder. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Fluff the rice with a fork before serving.
- **Serving:** Serve the Southwest Sweet Potato Skillet over a bed of Easy Black Bean Rice. Top with your favorite toppings, such as avocado, cilantro, sour cream or Greek yogurt, shredded cheese, and a squeeze of lime.
Notes
For a deeper flavor, roast the sweet potatoes before adding them to the skillet. Toss them with olive oil, salt, and pepper and roast at 400°F (200°C) for about 20-25 minutes, or until tender. Store leftovers separately in airtight containers in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop. The skillet mixture and rice freeze well for up to 2-3 months; thaw overnight in the refrigerator before reheating. To make it vegan, simply omit the sour cream or Greek yogurt topping. For added protein, include ground turkey, chicken, or chorizo.