Description
This Southwest Black Bean Skillet is a hearty and flavorful one-pan meal featuring tender sweet potatoes, black beans, and rice simmered with salsa and green chilies. Topped with melted cheddar cheese, fresh lime juice, green onions, and cilantro, it’s a satisfying and easy dish perfect for a quick weeknight 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, add the uncooked rice, salsa, diced sweet potatoes, rinsed black beans, canned diced green chiles (with juice), chili powder, and broth. Stir everything together until evenly combined.
- Simmer: Place the skillet over high heat and cover. Bring the mixture to a boiling point, then reduce the heat to low, keeping the skillet covered. Let it simmer gently for 15 minutes to cook the rice and soften the sweet potatoes.
- Rest and Fluff: After simmering, remove the skillet from the heat but keep it covered. Allow it to rest for 5 minutes to let the rice finish cooking and absorb any remaining liquid. Then, uncover and fluff the mixture gently with a fork. Stir in the fresh 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 again and let it sit for a few minutes off the heat, allowing the residual heat to melt the cheese perfectly.
- Serve: Garnish the skillet with fresh chopped cilantro and serve hot as a flavorful and nutritious main dish.
Notes
- You can substitute brown rice for a healthier option; just increase the cooking time accordingly.
- For a vegan version, use vegetable broth and substitute cheddar cheese with a plant-based cheese alternative.
- Add extra heat by including jalapeños or hot sauce if you like spicy dishes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated well.
- This recipe is versatile and can include additional vegetables like corn or bell peppers.
