Description
This Southwest Black Bean Skillet is a vibrant, flavorful one-pan meal featuring tender rice, sweet potatoes, black beans, and the spicy kick of green chilies and chili powder, all topped with melted cheddar cheese and fresh cilantro. Perfect for a nutritious and hearty dinner ready in just 25 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
- 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, diced sweet potatoes, rinsed black beans, undrained diced green chiles, chili powder, and chicken or vegetable broth.
- 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 to cook and absorb the flavors.
- Rest and Fluff: Remove the skillet from heat and keep it covered for an additional 5 minutes. Then uncover, fluff the rice mixture with a fork, and stir in the lime juice and sliced green onions. Season with kosher salt and freshly ground black pepper according to your taste.
- Melt Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the skillet mixture. Cover the skillet again and let it sit for a few minutes until the cheese has melted fully.
- Serve: Garnish the skillet with freshly chopped cilantro and serve the dish hot for a delicious and hearty meal.
Notes
- You can substitute chicken broth with vegetable broth to keep this recipe vegetarian.
- Adjust the chili powder and green chiles according to your preferred spice level.
- If you want a vegan version, use vegan cheese or omit the cheese topping.
- Sticky or short-grain rice may require different cooking times; long-grain white rice works best for this recipe.
- Leftovers can be stored in airtight containers and reheated on the stovetop or microwave for up to 3 days.
