Description
This One-Pot Southwest Black Bean Skillet features savory black beans, sweet potatoes, and zesty salsa, delivering an irresistible flavor perfect for quick dinners or cozy meals.
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
- Combine rice, salsa, sweet potatoes, black beans, green chiles, and chili powder with broth in a large skillet.
- Cover and bring to a boil; reduce heat to low and simmer for 15 minutes.
- Remove from heat, keep covered, and let rest for 5 minutes.
- Fluff rice mixture, add lime juice and green onions, and season with salt and pepper.
- Sprinkle cheese on top, cover, let melt, and serve with fresh cilantro.
Notes
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
Use brown rice for a healthier option, adjusting the cooking time accordingly.
Pre-cooked rice can be added after the beans and broth for a quicker meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg