Ingredients
Scale
- 1 medium sweet potato, diced
- 1 can black beans, drained and rinsed
- 1 cup rice (brown or white)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and stir until soft and translucent, about 5 minutes.
- Toss in the minced garlic and diced sweet potatoes; sauté for 8-10 minutes until they start to soften.
- Sprinkle in the cumin and chili powder, stirring until fragrant.
- Add the rice, black beans, and vegetable broth; bring to a gentle boil.
- Cover the skillet, reduce heat to low, and let simmer for about 20 minutes until the rice is tender and liquid is absorbed.
- Fluff with a fork, adjusting seasoning with salt and pepper to taste.
Notes
For added depth, roast sweet potatoes beforehand for a caramelized flavor. Garnish with fresh cilantro or sour cream for serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg