Description
A vibrant and hearty Southwest Black Bean Skillet Recipe combining rice, sweet potatoes, black beans, and green chiles in a flavorful blend of chili powder and salsa. This one-pan meal is topped with melted cheddar cheese, fresh green onions, lime juice, and cilantro for a deliciously comforting and easy dinner perfect for busy weeknights.
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
Toppings and Garnishes
- 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 white rice, salsa, peeled and diced sweet potatoes, rinsed and drained black beans, diced green chiles with their juices, chili powder, and chicken or vegetable broth. Stir everything to evenly distribute the ingredients.
- Simmer: Cover the skillet and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and allow it to simmer gently for 15 minutes, until the rice and sweet potatoes are cooked through.
- Rest and Fluff: Remove the skillet from heat and keep it covered. Let it rest for 5 minutes so the flavors meld and the rice finishes cooking. Then, uncover and fluff the mixture using a fork. Stir in the fresh lime juice and sliced green onions. Season with kosher salt and freshly ground black pepper to your liking.
- Melt Cheese: Sprinkle the shredded cheddar cheese evenly over the skillet’s contents. Cover the skillet again and allow it to sit for a few minutes until the cheese is fully melted and gooey.
- Serve: Garnish the skillet with freshly chopped cilantro and serve the dish hot as a satisfying main course.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust chili powder amount for desired spice level.
- You can substitute cheddar cheese with a vegan cheese alternative to make it vegan-friendly.
- Make sure to rinse the black beans to reduce sodium content and any canned flavor.
- Leftovers can be refrigerated and reheated on the stovetop or microwave.
