Description
A comforting one-skillet meal with sweet potatoes, black beans, and a kick of southwest flavor, topped with melted cheddar and fresh cilantro.
Ingredients
Scale
- 1 cup uncooked long-grain white rice
- 1 cup salsa
- 2 cups sweet potato, peeled and diced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can diced green chiles, undrained
- 1 tablespoon chili powder
- 1 ¾ cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Rinse the uncooked rice under cold water until the water runs clear.
- In a large ovenproof skillet, combine rinsed rice, salsa, sweet potatoes, black beans, green chiles, chili powder, and broth. Stir gently.
- Cover and bring the mixture to a boil over high heat.
- Reduce heat to low and simmer, covered, for 15 minutes.
- Remove from heat and keep covered for 5 minutes.
- Uncover and fluff the mixture with a fork. Stir in lime juice and green onions. Season with salt and pepper as needed.
- Sprinkle cheese evenly over the skillet. Cover for a few minutes until melted.
- Sprinkle fresh cilantro on top and serve hot.
Notes
For a vegan option, substitute dairy-free cheese or omit cheese altogether. Customize with additional veggies or protein as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 30mg