Southwest Sweet Potato, Black Bean And Rice Skillet Recipe

Discover a vibrant one-pan meal bursting with wholesome, irresistible flavors. Tender sweet potatoes, hearty black beans, and zesty red bell peppers mingle with fresh tomatoes, rice, and corn. Seasoned with chili, cumin, and smoked paprika, this Southwest inspired dish is finished with lime and cilantro garnish for truly unforgettable delicious flavor.

This recipe is a nutritious showstopper that’s quick to make and full of flavors due to the perfect combo of ingredients. I love how the diced sweet potato, red bell pepper and yellow onion come together with garlic and a handful of corn to create a hearty foundation, offering you essential vitamins and fiber.

The black beans give plenty of protein while the long grain rice and vegetable broth make it a filling meal. I add diced tomatoes, chili powder, ground cumin and smoked paprika for that authentic kick you expect in a Southwest Sweet Potato Black Bean And Rice Skillet.

Its balanced mix of carbs and protein makes it a healthy vegetarian dinner that doesn’t feel like it’s missing on nutritional value. I most times squeeze in lime juice to brighten the dish and use olive oil during cooking to ensure all the tastes blend just right.

Give it a try, you’ll enjoy it a lot!

Why I Like this Recipe

I love how easy it is to make this dish because all the ingredients go in just one pan and it means I don’t have to spend ages washing dishes. I also really like that the mix of sweet potato, spices, and a squeeze of lime gives it this awesome tangy-sweet flavor that totally wakes up my taste buds. Another thing is that it’s packed with veggies and black beans so I feel good knowing I’m eating something healthy and filling. Lastly, this recipe reminds me of a cozy family dinner and that’s a vibe I seriously appreciate.

Ingredients

• Sweet potatoes are rich in fiber and vitamins; their natural sweetness balances the spicy flavors.
• Black beans provide protein and fiber, making the meal hearty and super filling.
• Red bell peppers add vitamin C, crunch and a mild sweet flavor that brightens the dish.
• Yellow onions boost flavor with a savory, slightly sharp taste and useful antioxidants.
• Rice offers carbohydrates for energy and a neutral base that blends other flavors nicely.
• Lime juice delivers tangy acidity that balances and brightens the overall flavor.
• Corn kernels introduce a hint of sweetness and add texture to the hearty mix.

Ingredient Quantities

• 1 medium sweet potato, peeled and diced small
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup corn kernels (frozen or canned – drained if canned)
• 1 can (14.5 oz) diced tomatoes
• 1 cup long grain rice, uncooked
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Optional: chopped cilantro for garnish

How to Make this

1. Heat the olive oil in a large skillet over medium heat and add the chopped yellow onion and minced garlic; cook for about 2-3 minutes until they look soft.

2. Add in the diced sweet potato and red bell pepper along with the chili powder, ground cumin, smoked paprika, salt, and pepper. Stir well and let it cook for another 5 minutes.

3. Mix in the uncooked long grain rice, making sure it gets covered with the spices and vegetables.

4. Pour in the vegetable broth and add the can of diced tomatoes (with its juices), stirring the mixture gently.

5. Bring everything to a simmer, then cover the skillet and let it cook for about 15 minutes, or until the rice is nearly done and the sweet potatoes start to become tender.

6. Once the rice is almost cooked, stir in the black beans and corn kernels. If you are using canned corn, make sure it’s drained.

7. Cover again and let the mixture heat through for another 5 minutes so all the flavors come together.

8. Squeeze the juice of one lime over the skillet and give it a final stir.

9. Taste it and adjust the salt and pepper if necessary.

10. Serve your dish hot straight from the skillet and garnish with chopped cilantro if you like. Enjoy your meal!

Equipment Needed

1. A large skillet (a heavy bottomed one works best)
2. A stove or cooktop with medium heat setting
3. A cutting board
4. A sharp chef’s knife
5. A can opener (for tomatoes and beans)
6. Measuring cups (for rice, broth, and corn)
7. Measuring spoons (for olive oil and spices)
8. A wooden spoon or spatula for stirring
9. A citrus juicer or your hand for squeezing the lime

FAQ

Southwest Sweet Potato, Black Bean And Rice Skillet Recipe Substitutions and Variations

• Instead of the diced sweet potato, try using peeled butternut squash so that your skillet still gets that sweet, soft texture.
• If you dont have black beans on hand, you can use kidney beans as a substitute. They work great for a similar protein hit.
• You can swap out the red bell pepper for a green bell pepper. The flavor changes just a bit but it’s still awesome.
• In case you are missing the yellow onion, white or red onions can be used instead to bring that same savory depth.

Pro Tips

1. Try to toast your spices in the pan for about a minute before adding the veggies. This can really bring out the flavor and make your dish taste more depth.
2. Make sure to rinse your beans well. If there’s too much salt or liquid left from the can, it might throw off the flavor of the whole dish.
3. Keep an eye on the rice. Depending on your stove and pan, it might finish cooking a little sooner or later than the suggested time so be ready to check and adjust.
4. Let the dish sit for a couple of minutes after it’s done cooking. This helps all the flavors mix together better before you dig in.