Sweet Potato Black Bean Rice Skillet Recipe
Introduction
This Sweet Potato Black Bean Rice Skillet is a hearty and nutritious one-pan meal that’s perfect for busy weeknights. With tender sweet potatoes, protein-packed black beans, and fluffy rice, it’s a flavorful dish that comes together quickly and easily.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 1/2 cups vegetable broth or water
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 8-10 minutes, stirring occasionally, until they start to soften and brown slightly.
- Step 2: Stir in the black beans and rice, then add the cumin, smoked paprika, garlic powder, salt, and pepper. Mix everything well to combine the flavors.
- Step 3: Pour in the vegetable broth, bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Step 4: Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.
Tips & Variations
- For added protein, top with a fried or scrambled egg just before serving.
- Try using brown rice for a nuttier flavor and extra fiber, adjusting cooking time accordingly.
- Add chopped fresh cilantro and a squeeze of lime juice for a fresh finish.
- Swap black beans for kidney or pinto beans if desired.
- If you like heat, add a pinch of cayenne pepper or diced jalapeños.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly in a skillet or microwave, adding a splash of water or broth if it seems dry. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe in advance?
Yes, this skillet dish is great for meal prep. Cook it fully, then store portions in the fridge or freezer for quick meals throughout the week.
Can I use fresh beans instead of canned?
Fresh cooked beans can be used; just be sure they are fully cooked and drained before adding. Adjust cooking time slightly to ensure they heat through properly.
PrintSweet Potato Black Bean Rice Skillet Recipe
This Sweet Potato Black Bean Rice Skillet is a hearty, nutritious, and flavorful one-pan meal perfect for a quick weeknight dinner. Combining tender sweet potatoes, protein-rich black beans, and fluffy rice, seasoned with a blend of spices, this dish offers a comforting and balanced vegetarian option that’s easy to prepare and satisfying to eat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables & Beans
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
Grains
- 1 cup long-grain white rice
Spices & Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Other
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
Instructions
- Cook the sweet potatoes: Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 8–10 minutes, stirring occasionally, until they begin to soften and develop a slight golden color.
- Add beans and rice: To the skillet, add the rinsed black beans and the uncooked rice, stirring to combine everything evenly.
- Season and add liquid: Sprinkle in the cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Pour in the vegetable broth, stir well to incorporate the spices and distribute ingredients evenly.
- Simmer the mixture: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 15–20 minutes, or until the rice is tender and liquid is absorbed.
- Serve: Once cooked, fluff the rice with a fork and taste for seasoning, adjusting salt and pepper as needed. Serve warm as a complete meal or a side dish.
Notes
- For extra flavor, consider adding chopped onions and garlic in step 1 when cooking sweet potatoes.
- Use vegetable broth instead of water to enhance the dish’s richness.
- To make it vegan and gluten-free, double-check that your spices and broth are without animal products or gluten.
- Garnish with fresh cilantro or a squeeze of lime juice for bright, fresh flavor.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
Keywords: sweet potato skillet, black bean rice, vegetarian meal, one-pot dinner, healthy rice skillet
