Description
A vibrant and hearty skillet dish packed with fiber and plant protein, featuring sweet potatoes, black beans, and bright lime juice.
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 chilies, chili powder, and broth, spreading evenly.
- Cover and bring to a boil over high heat.
- Reduce heat to low and simmer for 15 minutes without lifting the lid.
- Remove from heat and let rest for 5 minutes, covered.
- Uncover, fluff with a fork, and stir in lime juice and green onions; season to taste with salt and pepper.
- Top with shredded cheddar cheese, cover until melted, and sprinkle with cilantro before serving.
Notes
For a crispy finish, broil for 1–2 minutes after topping with cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 30mg