Description
A vibrant and hearty Southwest Black Bean Skillet combining tender rice, sweet potatoes, black beans, and a zesty blend of spices, topped with melted cheddar cheese and fresh cilantro. Perfect for a quick, flavorful weeknight meal that’s both comforting and nutritious.
Ingredients
Scale
Main Ingredients
- 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
- Combine Ingredients: In a large skillet, mix together the rice, salsa, diced sweet potatoes, black beans, green chiles, chili powder, and broth until evenly combined.
- Cook the Mixture: Cover the skillet and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 15 minutes, allowing the rice and sweet potatoes to cook through.
- Rest and Fluff: Remove the skillet from heat and keep it covered for 5 minutes to let the flavors meld. Then uncover, fluff the mixture with a fork, and stir in the lime juice and sliced green onions. Season with kosher salt and freshly ground black pepper to taste.
- Melt the Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the skillet mixture. Cover the skillet again for a few minutes until the cheese is melted and gooey.
- Garnish and Serve: Finally, sprinkle the chopped fresh cilantro over the top and serve the skillet hot for a satisfying meal.
Notes
- Use vegetable broth to make this dish vegetarian.
- For added protein, consider topping with avocado or a dollop of sour cream.
- Adjust the chili powder and salsa level for desired spice heat.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stovetop or microwave.
