Description
This Southwest Black Bean Skillet is a vibrant, hearty one-pan meal perfect for a quick and nutritious dinner. Featuring a flavorful blend of rice, black beans, sweet potatoes, and cheesy goodness, this recipe combines a variety of textures and Southwest-inspired spices to create a comforting and satisfying dish ready in under 30 minutes.
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 & Seasonings
- 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, peeled and diced sweet potatoes, rinsed and drained black beans, undrained diced green chiles, chili powder, and chicken or vegetable broth. Stir gently to mix all ingredients evenly.
- Cook the Mixture: Cover the skillet and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer, covered, for 15 minutes, allowing the rice and sweet potatoes to cook thoroughly and absorb flavors.
- Rest and Fluff: After simmering, remove the skillet from the heat and keep it covered. Let it rest for 5 minutes to finish cooking and settle. Then, uncover and fluff the rice mixture gently with a fork. Stir in the fresh lime juice and sliced green onions. Season the dish with kosher salt and freshly ground black pepper according to your taste.
- Add Cheese and Melt: Sprinkle the shredded cheddar cheese evenly over the top of the skillet mixture. Cover the skillet again and allow the cheese to melt for a few minutes, creating a warm, gooey topping that complements the hearty base.
- Garnish and Serve: Once the cheese has melted, sprinkle fresh chopped cilantro over the skillet. Serve the dish hot as a fulfilling main course with a perfect balance of Southwest flavors.
Notes
- You can substitute white rice with brown rice for added fiber, but cooking time may increase.
- Use vegetable broth for a vegetarian option; adjust seasoning accordingly.
- Adjust chili powder amount depending on preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
- Adding avocado slices or a dollop of sour cream can enhance the creaminess and flavor.
