Description
A vibrant and hearty skillet dish combining rice, black beans, and sweet potatoes with chili powder and melted cheese, perfect for quick weeknight dinners.
Ingredients
Scale
- 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
- In a large skillet, combine rice, salsa, sweet potatoes, black beans, green chiles, chili powder, and broth.
- Cover the skillet and bring to a boil over high heat.
- Once boiling, reduce the heat to low and let it simmer for about 15 minutes.
- Remove from heat and let it rest for 5 minutes, covered.
- Uncover and fluff the mixture with a fork. Stir in the lime juice and green onions. Season with salt and pepper to taste.
- Top with shredded cheddar cheese and cover for a few minutes until the cheese melts.
- Sprinkle with fresh cilantro and serve hot.
Notes
For added texture, avoid overmixing ingredients while combining; this keeps the rice fluffy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 30mg