Description
This Southwest Black Bean Skillet is a flavorful and satisfying one-pan meal that’s ready in just 25 minutes! Rice, black beans, sweet potatoes, and green chiles are simmered in a zesty salsa-infused broth, then topped with melted cheddar cheese and fresh cilantro. It’s a quick and easy recipe that’s perfect for a weeknight dinner.
Ingredients
Units
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 3/4 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, combine rice, salsa, sweet potatoes, black beans, green chilies, chili powder, and broth.
- Simmer: Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes.
- Rest and Fluff: Remove from heat and let rest for 5 minutes, covered. Uncover and fluff the mixture with a fork. Stir in lime juice and green onions. Season with salt and pepper to taste.
- Melt Cheese: Top with shredded cheddar cheese and cover for a few minutes until the cheese is melted.
- Serve: Sprinkle with fresh cilantro and serve hot.
Notes
- You can use brown rice instead of white rice, but you’ll need to adjust the cooking time and liquid accordingly.
- If you don’t have fresh cilantro, you can substitute with dried cilantro or another fresh herb, such as parsley.
- For a spicier dish, use a hot variety of salsa or add a pinch of cayenne pepper.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 25mg