Name: Southwest Sweet Potato, Black Bean and Rice Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southwest
Ingredients: 1 large sweet potato, peeled and diced; 1 tablespoon olive oil; 1 small yellow onion, diced; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1 cup long grain white rice, rinsed; 1 can (15 oz) black beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes with green chilies, undrained; 2 cups vegetable broth; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup shredded cheddar cheese (optional); 2 tablespoons chopped fresh cilantro (optional); 1 lime, cut into wedges (for serving)

Hey There — Let Me Tell You About This Dish

You know those days when you open the fridge, hoping dinner will magically wave at you? Yeah, this Southwest Sweet Potato, Black Bean and Rice Skillet is what happened last time I stared into the fridge abyss. And, oddly enough, it’s become this go-to dinner at my place whenever I just want something hearty without making a mountain of dirty dishes (or when I can’t face another sad delivery meal). Honestly, the last time I made it, my partner walked in and said it smelled like a restaurant in here, which I’ll take as high praise, considering the state of my apron.

Southwest Sweet Potato, Black Bean and Rice Skillet

Why You’ll Probably Love It

I make this when I want my kitchen to smell like I know what I’m doing (but I secretly don’t). My family lights up for the smoky, sweet combo—plus, it’s the kind of thing you can dress up or down, depending what’s hanging out in your veggie drawer. It’s forgiving. If you don’t measure perfectly… nobody knows. I used to get mad at the rice sticking, but actually, that crispy bottom bit? Best part. This is the meal that saves me from the dreaded “what’s for dinner” panic, at least once a week.

What You’ll Need (With Some Wiggle Room)

2 medium sweet potatoes (if you only have one, or a random yam, don’t panic, it works fine—they’re cousins, basically)
1 onion, diced (red, yellow, white… or a bit of each if you’re clearing out scraps)
3 garlic cloves, minced (OK, I’ve used jarred before; no shame)
1 bell pepper, diced (green for more bite, red/orange for sweet—rainbow effect if you want Instagram food)
1 can (about 400g) black beans, drained and rinsed (I tried pintos once, also pretty good but less “southwest”)
1 cup uncooked white rice (or brown, though tack on 10-15 minutes and maybe an extra splash of stock)
1 1/2 cups veggie broth (sometimes I cheat with water and a bouillon cube…)
1 tsp smoked paprika (I’m a smoked paprika devotee, but any paprika shows up for the job)
1 tsp ground cumin
1/2 to 1 tsp chili powder (to taste; or skip if little ones protest spiciness)
Salt & pepper (just toss ’em in to your taste)
2 tbsp olive oil (sometimes I just grab whatever oil’s on the counter, call it rustic)
Juice of 1 lime (actually optional, but really perks things up)
Fresh cilantro, chopped (my mom hates cilantro, so if you do too, skip it or use parsley)
Optional: grated cheddar, avocado slices, sour cream for topping

How to Throw It All Together

Get a big ol’ skillet. Drizzle in the olive oil and crank it to medium heat. When it feels right (technical term), toss in the diced sweet potatoes. Stir them around until they start getting golden on the outsides, about 5-7 minutes (don’t hover; they’re not that needy).
Add the onion and bell pepper, stirring now and then. Cook for another 4-5 minutes—if you’re like me, this is usually when you forget what you’re doing and take a sip of whatever beverage is handy.
In goes the garlic, cumin, paprika, and chili powder. Stir. Breathe deep; this is the point the house smells amazing. Give it 1-2 minutes.
Pour in the rice and give it a good stir so everything’s looking cozy.
Add the broth, beans, and a decent sprinkle of salt and pepper. Bring it to a gentle simmer, then cover and drop the heat. Let it burble for 18-20 minutes (don’t keep lifting the lid if you can resist. I hardly ever can). If it looks a little dry before the rice is cooked, just sneak in another splash of broth or water.
This is where I usually sneak a little taste to check if the rice is done. If not, just let it go for another 2-3 minutes. No biggie.
Once the rice is cooked and liquid is mostly absorbed (don’t stress if it’s a tad sticky), squeeze over the lime, and shower with fresh cilantro. Give it a stir and maybe sneak another taste—quality control, right?
Top with avocado, cheese, or sour cream if you’re feeling fancy. Or if a certain someone demands avocado on everything (looking at you, Jess).

Little Discoveries and Notes (Trial & Error School)

Sweet potatoes seem to cook slower if they’re super chunky, so chop ‘em down to dice-sized.
Used brown rice once—needed way more broth, and more patience than I had that night. I think it’s better with white for how quick it is.
If the bottom of the skillet gets what looks like a sticky mess, just scrape it in when you mix at the end; extra flavor, trust me.
Leftover odds and ends of shredded carrot, corn, or even zucchini? Honestly, they blend in just fine.
I don’t love it with kidney beans, but black or pinto beans are fair game.

Stuff I’ve Tried (That Sometimes Worked)

Quinoa instead of rice—came out a bit wetter, but makes it gluten-free for those who care
Swapped sweet potato for butternut squash. Tasted almost the same, but the color’s wild.
One time I stirred in spinach at the end—it wilted beautifully. Tried kale once; hmm, not for me.
Added leftover rotisserie chicken for the meat-eaters—instant crowd pleaser.
Oh, and once I got bold and added a spoon of chipotle in adobo. Too spicy for the kiddos, but I loved it.

Do You Need Fancy Gear?

Well, a big skillet with a lid is handy, but I’ve gotten away with a wide saucepan and even a Dutch oven on occasion. No lid? Cover with foil or a baking sheet, just don’t burn yourself (ask me how I know; long story, bit embarrassing).

Does It Keep? (Theory vs Reality)

Tightly covered, it’ll hang out happily in the fridge for two, maybe three days. It probably freezes okay, but I’ve yet to test that out since, honestly, leftovers vanish in my house—especially if there’s cheddar on top.

How I Like To Serve This (Thoroughly Unnecessary Rituals)

Straight from the skillet, scooped into bowls with a hefty shovelful of fresh cilantro, a squirt of lime, and if I’m really going all-out, a pinch of crumbly queso fresco. Sometimes we do tortilla chips on the side, and once, we actually put this in burritos for lunch boxes. Best idea ever (humble brag). My cousin eats it cold, but I like it hot, with a side of chatter around the table.

Lessons I’ve Learned—So You Don’t Have To

Trying to rush the rice? Nope, turns out crunchy. Let it cook low and slow; patience is a virtue, or at least gets you better dinner.
Dumped in all the spices at once before veggies got soft—oops, way too intense. Now I season in layers, a little at a time.
Squeezing the lime before cooking evaporates all the zing, so hold off ‘til the end for brightness (learned the hard way, tasted like old socks otherwise).

Your Questions, Answered (Yes, I Get Asked These)

Can I make this vegan?: For sure. Just use your favorite plant-based broth—skip dairy toppings if you’re strict. Sometimes we even use coconut yogurt for the creamy vibe (shhh, don’t tell my aunt).
What if I don’t have black beans?: See above—I’ve used pintos, even chickpeas in a pinch. Not quite “southwest” but always edible, promise.
Is this spicy?: Only if you make it that way! We go mild for the kids—sometimes I sneak hot sauce onto mine after serving.
Can I double this?: You can, but you might need to adjust liquid and let it cook longer—watch the rice. I learned that one after a slightly gummy batch (oops).
Do I have to peel the sweet potatoes?: Nope! I don’t always bother, especially with thin-skinned ones. The skin is where a lot of the nutrients live, at least that’s what I tell myself.
If I forget to buy cilantro (again), what else can I use?: Parsley works. Or green onions. Or nothing, honestly. It’s not ruined; plenty delicious, I promise!

And, completely off topic, but has anyone else ever noticed how sweet potatoes always seem to multiply when you’re dicing them? Every time. Makes you wonder if they grow in the bowl when you’re not looking. Anyway, enjoy making this—don’t sweat the details too much. Good food is (occasionally) a bit messy or imperfect, just like dinner conversations in my house.

Southwest Sweet Potato, Black Bean and Rice Skillet Recipe Guide