Let me tell you about my absolute favorite one-pan wonder: the southwest sweet potato black bean and rice skillet! This dish is a burst of vibrant flavors that brings me right back to sunny days and warm gatherings. The combination of sweet potatoes, hearty black beans, and perfectly cooked rice is not just filling, it’s downright comforting. I love how the cumin and chili powder dance together, giving it that southwest flair that’s simply irresistible. Plus, it’s a breeze to whip up! I remember the first time I made this for friends; the kitchen smelled amazing, and everyone couldn’t wait to dig in! Trust me, once you try it, you’ll be hooked too!
Ingredients for Southwest Sweet Potato Black Bean and Rice Skillet
Gather these simple ingredients to create a delicious southwest sweet potato black bean and rice skillet that’s packed with flavor and nutrition:
- 1 cup brown rice
- 2 medium sweet potatoes, diced into bite-sized pieces
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin for that warm, earthy flavor
- 1 teaspoon chili powder to add a little kick
- 2 cups vegetable broth, or enough to cook the rice
- Salt to taste
- Olive oil for cooking, about 1-2 tablespoons
- Fresh cilantro for garnish, chopped
These ingredients not only come together beautifully but also paint a vibrant picture in the skillet. Get ready to enjoy the wonderful aromas that will fill your kitchen!
How to Prepare Southwest Sweet Potato Black Bean and Rice Skillet
Now, let’s dive into making this delicious southwest sweet potato black bean and rice skillet! Don’t worry; I’ll walk you through each step. It’s pretty straightforward, and you’ll be savoring this hearty dish in no time!
- First things first, heat about 1-2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, toss in the diced onion and minced garlic. Sauté them for about 3-4 minutes until the onion turns translucent and fragrant. Oh, the smell is heavenly!
- Next, add your diced sweet potatoes to the skillet. Stir them around and let them cook for about 5 minutes. This helps them soften up a bit before we add the other ingredients.
- Now, it’s time to bring in the red bell pepper, cumin, and chili powder. Stir everything together, making sure those spices coat the veggies well. Cook this mixture for another 2-3 minutes. The colors will start to pop, and you’ll know it’s going to be good!
- Once the veggies are nicely mixed, add the brown rice to the skillet. Give it a good stir to combine everything, then pour in 2 cups of vegetable broth. Bring the mixture to a boil; you can almost taste the deliciousness already!
- After it boils, reduce the heat to low, cover the skillet, and let it simmer for about 30 minutes. This is when the rice cooks and absorbs all those lovely flavors. Just a tip: don’t lift the lid too often; you want to keep that steam in!
- When the rice is tender and most of the liquid has been absorbed, gently stir in the drained and rinsed black beans. Let it cook for an additional 5 minutes to warm through. Finally, season with salt to taste.
- Before serving, sprinkle with fresh cilantro for that extra pop of flavor. And voila! Your southwest sweet potato black bean and rice skillet is ready to enjoy!
Trust me; you’ll want to dig in right away, but if you can wait a minute, let those flavors mingle a bit longer! Enjoy every bite!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights!
- Loaded with vibrant southwest flavors that dance on your taste buds.
- Nutritious and filling, packed with sweet potatoes, black beans, and fiber-rich brown rice.
- One-pan dish means easy cleanup—less time washing dishes, more time enjoying!
- Great for meal prep; leftovers taste even better the next day!
- Customizable! Adjust spices or add your favorite toppings like avocado or lime.
Nutritional Information
Here’s a quick look at the nutritional breakdown for each serving of this tasty southwest sweet potato black bean and rice skillet. Remember, these values are estimates, but they should guide you:
- Calories: 350
- Fat: 5g
- Protein: 10g
- Carbohydrates: 62g
- Fiber: 12g
- Sugar: 3g
- Sodium: 200mg
This dish is not only delicious but also packed with nutrients to keep you energized!
Tips for Success
To make sure your southwest sweet potato black bean and rice skillet turns out perfectly every time, here are some of my go-to tips! First, make sure to cut your sweet potatoes into even, bite-sized pieces. This helps them cook uniformly. If you prefer a spicier kick, don’t hesitate to add more chili powder or even a splash of hot sauce! Also, if you find your rice isn’t as tender as you’d like after the cooking time, just add a splash more broth and let it simmer a bit longer. Lastly, don’t skimp on the fresh cilantro—it adds a burst of freshness that really elevates the dish!
Serving Suggestions
To elevate your southwest sweet potato black bean and rice skillet experience, consider serving it with a side of creamy avocado slices or a dollop of tangy Greek yogurt for a delightful contrast. A fresh, zesty corn salad adds a nice crunch and complements the flavors beautifully. If you’re in the mood for something extra, warm tortillas or crispy tortilla chips on the side are perfect for scooping up this hearty dish. Enjoy your meal with a refreshing drink, like iced tea or a citrus-infused water, to round it all out!
Storage & Reheating Instructions
Got leftovers? No problem! To store your southwest sweet potato black bean and rice skillet, let it cool completely, then transfer it to an airtight container. It’ll keep well in the fridge for up to 4 days. If you want to enjoy it later, you can even freeze it for up to 3 months—just make sure to label the container with the date!
When you’re ready to dig in again, simply reheat it on the stove over medium heat, adding a splash of vegetable broth to keep it moist, or pop it in the microwave for a quick 2-3 minutes until heated through. Enjoy the comforting flavors all over again!
FAQ Section
Can I use white rice instead of brown rice?
Absolutely! While I love the nuttiness of brown rice, white rice will work just fine. Just remember that white rice cooks faster, so you may need to adjust the cooking time accordingly—check it a little earlier!
Can I make this dish ahead of time?
Yes! This southwest sweet potato black bean and rice skillet is perfect for meal prep. You can prepare it a day in advance, just store it in the fridge, and reheat when you’re ready to enjoy. The flavors will actually deepen overnight!
Is this dish spicy?
It depends on your spice tolerance! The chili powder adds a nice warmth, but if you like it hotter, feel free to add more or toss in some diced jalapeños for an extra kick!
What can I substitute for black beans?
If black beans aren’t your thing, you can swap them for pinto beans, kidney beans, or even chickpeas! Each will add a different flavor profile and texture, but they all fit beautifully into this dish.
Can I add other vegetables to the skillet?
Definitely! This dish is super versatile. Feel free to throw in some zucchini, corn, or spinach—whatever you have on hand. Just keep an eye on cooking times so everything gets tender!
Southwest Sweet Potato Black Bean and Rice Skillet Bliss
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A flavorful one-pan dish featuring southwest spices, sweet potatoes, black beans, and rice.
Ingredients
- 1 cup brown rice
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups vegetable broth
- Salt to taste
- Olive oil for cooking
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic, and sauté until soft.
- Add diced sweet potatoes and cook for 5 minutes.
- Stir in the red bell pepper, cumin, and chili powder.
- Add the brown rice and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes.
- Stir in black beans and cook for an additional 5 minutes.
- Season with salt and garnish with cilantro before serving.
Notes
- Adjust spices based on your heat preference.
- Serve with avocado for added creaminess.
- This dish is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: southwest sweet potato black bean and rice skillet
