If you love vibrant, hearty dishes that come together in just one skillet, then you are absolutely going to adore this Southwest Black Bean and Sweet Potato Rice Skillet Recipe. This colorful, flavor-packed meal combines the natural sweetness of tender sweet potatoes with the satisfying creaminess of black beans, all stirred into fluffy rice and seasoned with a zesty blend of chili powder and lime. It’s the kind of dish that feels like a warm hug on a plate while bringing a fiesta of textures and bright colors straight to your table. Whether you’re cooking for family dinner or meal prepping for the week, this recipe never fails to impress with its balanced taste and effortless cooking process.
Ingredients You’ll Need
The beauty of the Southwest Black Bean and Sweet Potato Rice Skillet Recipe lies in its simplicity—the ingredients are straightforward but each one plays a vital role in delivering bold flavors, satisfying textures, and eye-catching color. From tender sweet potatoes to zingy salsa and creamy beans, every element makes this dish shine.
- 1 cup uncooked long-grain white rice: Provides the perfect fluffy base that soaks up all the delicious juices.
- 1 cup salsa: Adds a vibrant tomato flavor and a little kick to brighten the dish.
- 2 cups sweet potato, peeled and diced: Brings natural sweetness and a lovely pop of orange color.
- 1 (15 oz) can black beans, rinsed and drained: Offers creamy texture and protein to satisfy your hunger.
- 1 (4 oz) can diced green chiles, undrained: Adds a subtle heat and smokiness to elevate the flavors.
- 1 tablespoon chili powder: Infuses a warm, earthy spice that complements the other ingredients perfectly.
- 1 ¾ cups chicken or vegetable broth: Essential for cooking the rice and melding flavors together.
- 1 cup shredded cheddar cheese: Melts on top for that irresistibly gooey finish.
- 2 green onions, sliced: Bring a fresh, mild onion bite and a splash of green.
- Juice of 1 lime: Adds a zesty brightness that balances the richness.
- 2 tablespoons fresh cilantro, chopped: Provides a fresh herbal note that livens every bite.
- Kosher salt and freshly ground black pepper, to taste: Simple seasoning to enhance all the layers of flavor.
How to Make Southwest Black Bean and Sweet Potato Rice Skillet Recipe
Step 1: Combine Ingredients
Start by adding the uncooked rice, salsa, diced sweet potatoes, black beans, diced green chiles, chili powder, and broth all into a large skillet. This step is so satisfying because you’re basically building your meal from scratch in one pan. The salsa and chiles bring moisture and flavor right from the beginning.
Step 2: Simmer
Place the skillet over high heat, cover it, and bring the mixture to a boil. Once boiling, lower the heat to a gentle simmer and let it cook covered for about 15 minutes. This part allows the rice to absorb all those Southwestern flavors while the sweet potatoes soften perfectly without turning mushy.
Step 3: Rest and Fluff
After simmering, remove the skillet from the heat but keep it covered for another 5 minutes. This resting phase lets the steam finish cooking the rice to a tender perfectness. Then, uncover and fluff the entire mixture with a fork to separate the grains and evenly distribute the ingredients. Stir in the fresh lime juice and sliced green onions to bring a fresh tang and crunch.
Step 4: Melt Cheese and Serve
Sprinkle the shredded cheddar cheese evenly over the top of the skillet and cover it for a few minutes until the cheese melts into a gooey blanket. The melted cheese adds a luscious richness that makes this dish feel indulgent yet wholesome. Finally, sprinkle with fresh cilantro, and it’s ready to serve hot.
How to Serve Southwest Black Bean and Sweet Potato Rice Skillet Recipe
Garnishes
Fresh garnishes really elevate this dish beyond just the basics. I always recommend extra chopped cilantro for its herbal brightness and a dollop of sour cream or Greek yogurt for a creamy, cooling contrast. For a little crunch, sprinkle on some crushed tortilla chips or toasted pepitas—it adds such a satisfying texture!
Side Dishes
This skillet is a filling meal on its own but pairs wonderfully with light sides like a crisp green salad dressed with lime vinaigrette or some garlicky sautéed greens. If you want to amp up the Mexican-inspired vibe, warm up some soft corn or flour tortillas on the side for scooping the rice skillet or wrapping it up burrito-style.
Creative Ways to Present
To make this Southwest Black Bean and Sweet Potato Rice Skillet Recipe more festive, serve it family-style straight from the skillet at the center of the table—everyone loves helping themselves to that melty cheese goodness. Alternatively, spoon it over a bed of mixed greens for a hearty salad or fill small bell pepper halves with this mixture and bake for individual stuffed peppers that look stunning on any plate.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator. The flavors actually develop more overnight, making it a fantastic next-day meal for lunch or dinner. It will keep well for up to four days.
Freezing
If you want to save this Southwest Black Bean and Sweet Potato Rice Skillet Recipe for longer, freezing is a great option. Divide it into portion-sized freezer-safe containers, and it will keep its delicious flavor and texture for up to three months. Just be sure to leave room in the container for expansion during freezing.
Reheating
When reheating, thaw frozen portions overnight in the fridge for best results. Warm on the stove over low heat with a splash of water or broth to keep it moist, stirring occasionally. You can also reheat in the microwave, just cover loosely and stir halfway through so it heats evenly and doesn’t dry out.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add nuttier flavor and more fiber, but it requires a longer cooking time and more liquid, so adjust cooking accordingly to ensure it becomes tender.
Is this dish vegetarian-friendly?
Yes, definitely. Just use vegetable broth instead of chicken broth to keep it completely vegetarian, and all the other ingredients are plant-based.
Can I make this recipe spicy?
Yes! Add extra diced green chiles or a pinch of cayenne pepper along with the chili powder to dial up the heat to your liking without overpowering the natural flavors.
How can I make this recipe gluten-free?
This dish is naturally gluten-free as long as you use gluten-free broth and salsa. Always double-check labels to be sure.
Can I add protein like chicken or sausage?
Certainly! Precooked shredded chicken, chorizo, or spicy sausage make great additions to boost the protein content. Add them in during step 1 along with the other ingredients so they warm through evenly.
Final Thoughts
There is something truly comforting and exciting about making the Southwest Black Bean and Sweet Potato Rice Skillet Recipe. It’s one of those dishes that never feels boring, thanks to the fantastic mix of flavors and textures, and it’s so easy to prepare. Whether you’re new to cooking or a seasoned home chef, this recipe is a guaranteed crowd-pleaser that brings warmth and flavor to your table with minimal fuss. Give it a try and share the goodness with friends and family—you won’t regret it!
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Southwest Black Bean and Sweet Potato Rice Skillet Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Southwest Black Bean Skillet is a vibrant, hearty one-pan meal featuring tender sweet potatoes, zesty salsa, black beans, and aromatic spices, all cooked together with rice for a deliciously easy and flavorful dish. Topped with melted cheddar cheese, fresh green onions, lime juice, and fresh cilantro, it’s a perfect weeknight dinner that’s quick to prepare and satisfying.
Ingredients
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, add the uncooked rice, salsa, peeled and diced sweet potatoes, rinsed black beans, diced green chiles (with their juices), chili powder, and the chicken or vegetable broth. Stir gently to combine all ingredients evenly.
- Simmer: 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 and absorb the flavorful liquids.
- Rest and Fluff: Remove the skillet from heat and keep it covered for 5 minutes to let the rice finish steaming. After resting, uncover and fluff the rice mixture thoroughly with a fork. Stir in the fresh lime juice and sliced green onions, then season with kosher salt and freshly ground black pepper to taste.
- Melt Cheese: Evenly sprinkle the shredded cheddar cheese over the top of the rice mixture. Cover the skillet again and allow it to sit for a few minutes until the cheese melts completely.
- Serve: Garnish with freshly chopped cilantro and serve the Southwest Black Bean Skillet hot as a complete meal or side dish.
Notes
- You can substitute sweet potato with butternut squash or regular potatoes if preferred.
- Use vegetable broth to make the dish vegetarian or vegan (omit cheese or use vegan cheese alternative).
- Add a pinch of cayenne pepper if you like it spicier.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily on the stovetop or microwave.
- For extra protein, consider topping with avocado slices or a dollop of sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern
