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
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, 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
