Description
This Southwest Black Bean Skillet is a quick and flavorful one-pan meal combining rice, sweet potatoes, black beans, and vibrant spices. Topped with melted cheddar cheese and fresh cilantro, it offers a hearty, nutritious dish perfect for a busy weeknight or casual dinner.
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, combine the uncooked rice, salsa, diced sweet potatoes, rinsed black beans, undrained diced green chiles, chili powder, and chicken or vegetable broth. Stir well 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 flavors.
- Rest and Fluff: Remove the skillet from heat and keep it covered. Let the dish rest for 5 minutes to complete cooking and settle flavors. Then uncover and fluff the rice mixture with a fork. Stir in the lime juice and sliced green onions. Season to taste with kosher salt and freshly ground black pepper.
- Melt Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the skillet. Cover again and let it sit for a few minutes until the cheese melts beautifully into the dish.
- Serve: Finally, sprinkle the freshly chopped cilantro over the melted cheese and serve the skillet hot for a wholesome and satisfying meal.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- You can substitute cheddar cheese with a vegan cheese for a dairy-free version.
- Adjust chili powder and green chiles according to your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
