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Sweet Potato, Black Bean Rice Skillet

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Sweet Potato, Black Bean Rice Skillet is a hearty, colorful one-pan meal packed with tender sweet potatoes, protein-rich black beans, and fluffy rice infused with warm spices. It’s a comforting and nourishing dish perfect for busy weeknights or easy meal prep.

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 cup uncooked long-grain rice
  • 2 cups vegetable broth
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • Salt, to taste
  • Black pepper, to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 5–7 minutes, stirring occasionally, until they begin to soften.
  2. Add the diced onion and cook for another 3–4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to coat the vegetables in the spices.
  4. Add the uncooked rice and stir for 1 minute to lightly toast it.
  5. Pour in the vegetable broth and bring the mixture to a gentle boil.
  6. Reduce the heat to low, cover the skillet, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
  7. Stir in the black beans and corn. Cover and cook for an additional 3–5 minutes, until heated through.
  8. Remove from heat and squeeze fresh lime juice over the skillet. Fluff the rice gently with a fork.
  9. Garnish with chopped cilantro if desired and serve warm.

Notes

  • For extra protein, add cooked shredded chicken, ground turkey, or crumbled tofu.
  • Add diced bell peppers or zucchini for more vegetables and color.
  • For more heat, add diced jalapeños or a pinch of cayenne pepper.
  • Top with sliced avocado, sour cream, or Greek yogurt for a creamy finish.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat with a splash of water or broth to prevent drying out.

Nutrition

Find it online: https://thefamilycooking.com/sweet-potato-black-bean-rice-skillet/