Experience an unforgettable infusion of flavors in this southwest-inspired skillet. Tender sweet potato, vibrant red bell pepper, and savory onion mingle with hearty black beans, corn, and rice simmered in tomatoes and aromatic spices. Lime and fresh cilantro add a refreshing finish, delivering a satisfying, wholesome vegetarian meal for all.

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I created this Southwest Sweet Potato, Black Bean And Rice Skillet as a healthy vegetarian dinner that’s both hearty and simple to make. I start by heating a tablespoon of olive oil in a pan, then I toss in diced sweet potato, red bell pepper, and a small yellow onion to get a nice blend of flavors.

I like adding garlic early on so it infuses the dish with its rich aroma. The dish is packed with nutritious ingredients like long grain rice, black beans and frozen corn kernels which give it plenty of protein and fiber.

A can of diced tomatoes, vegetable broth, cumin and chili powder add depth and a true taste of Authentic Mexican Recipes. Finishing it off with a squeeze of lime juice and fresh cilantro really elevates the flavors.

Growing up with dishes like Sweet Potato Black Bean Rice Bowl and Sweet Potato Black Beans, I find this recipe perfect for busy weeknights when you need a quick, tasty meal everyone will love.

Why I Like this Recipe

I love this recipe because it’s super easy to make and I dont have to worry about tons of dishes since everything cooks in one pan. I also really enjoy how the sweet potato, red bell pepper, and black beans mix together for a really cool flavor, even if it’s not super spicy. It makes me feel good knowing I’m eating a healthy meal full of veggies, and honestly, it tastes amazing. Plus, it always feels like a hearty dinner when I make it, which is perfect after a long day.

Ingredients

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Olive oil: Helps in cooking and blends flavors well.
Adds healthy fats.
Sweet Potato: Provides natural carbohydrates and fiber.
It tastes sweet and creamy.
Black Beans: Rich in protein and fiber.
They add a hearty texture to the dish.
Rice: Provides long lasting carbohydrates for energy and fullness.
Lime: Bright tangy flavor that cuts through the richness with sour notes.
Cilantro: Fresh herb boosting flavor and gives a little vitamin kick.
Red Bell Pepper: Adds crunchy sweetness and vitamin C to support your immune system.
Garlic: Adds depth and aromatic flavor with health boosting compounds.
Vegetable Broth: Provides savory liquid that helps cook rice well and infuse extra flavor.

Ingredient Quantities

1 tablespoon olive oil

1 medium sweet potato, peeled and diced (about 1 cup)

1 red bell pepper, diced

1 small yellow onion, diced

2 cloves garlic, minced

1 cup long grain rice

2 cups vegetable broth

1 can (15 ounces) black beans, drained and rinsed

1 cup frozen corn kernels

1 can (14.5 ounces) diced tomatoes

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt, to taste

Juice of 1 lime

1/4 cup chopped fresh cilantro

How to Make this

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1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced sweet potato, red bell pepper, and yellow onion. Cook for about 5 minutes until they start to soften.

2. Stir in minced garlic and let it cook for about 1 minute until its fragrant.

3. Add 1 cup of long grain rice to the skillet and stir to coat the rice with the oil and veggie mix.

4. Pour in 2 cups of vegetable broth. Make sure everything’s well combined.

5. Mix in the can of diced tomatoes, drained and rinsed 15-ounce can of black beans, and 1 cup of frozen corn kernels.

6. Sprinkle 1 teaspoon ground cumin, 1/2 teaspoon chili powder and a pinch of salt over the mix then stir it all together.

7. Bring the mixture to a simmer, then cover the skillet. Let it cook for around 18-20 minutes until the rice is tender.

8. Once the rice is cooked, remove the pan from heat.

9. Squeeze in the juice of 1 lime and stir well. Taste it and adjust the salt if needed.

10. Stir in 1/4 cup chopped fresh cilantro and serve hot. Enjoy your meal!

Equipment Needed

1. A large skillet
2. A chef’s knife
3. A cutting board
4. Measuring cups
5. Measuring spoons
6. A wooden spoon or spatula
7. A can opener
8. A citrus juicer (or you can squeeze by hand)
9. A colander for rinsing ingredients

FAQ

Q: How long does it take to cook the rice and sweet potato?

A: The rice and sweet potato are typically done in about 20-25 minutes on a medium heat. Just stir it around now and then so nothing burns.

Q: Can I use brown rice instead of long grain rice?

A: Yes you can. Keep in mind brown rice will need a bit more liquid and takes longer to cook, so you might need to extend the simmering time.

Q: Can I swap the canned black beans with dried ones?

A: You can use dried beans but first you'll need to soak and cook them. Canned beans save time and work just fine in this skillet.

Q: Is it okay to freeze leftovers?

A: Sure, the dish freezes alright. Just reheat on the stove or in the microwave. The texture might be a bit different but it'll still taste good.

Q: When do I add the lime juice and cilantro?

A: Add the lime juice and cilantro at the very end, once you take the skillet off the heat. That way, you keep their fresh, bright flavors.

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

Sweet potato – If you cant find it, you might try butternut squash or even carrots for a similar texture.
Long grain rice – Quinoa works great in its place, or you can even use couscous for a lighter feel.
Vegetable broth – In a pinch, chicken broth does the job if you arent keeping it vegan, or water with a bouillon cube works too.
Black beans – Pinto beans are a good alternative and bring a slightly different flavor.
Cilantro – If youre not a fan or you dont have any, parsley is a good substitute that still adds freshness.

Pro Tips

1. Toast the rice in the olive oil before addin the broth. It gives the dish a nuttier flavor and helps the rice absorb the liquids better
2. Keep an eye on the vegetables when cooking ’em. If they start to stick or burn, add a splash of water to save their flavor
3. Squeeze the lime after taking the pan off the heat to keep its fresh taste intact instead of losin it in the cooking process
4. Let the dish sit covered for a few minutes after cooking so the rice can steam a bit more and become extra fluffy