Name: Southwest Sweet Potato, Black Bean and Rice Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Southwest
Ingredients: 2 tablespoons olive oil (or butter works in a pinch); 1 medium yellow onion, chopped; 1 medium sweet potato, peeled and diced small (around 2 cups); 1 red bell pepper, chopped; 3 cloves garlic, minced; 1 cup uncooked long grain white rice; 1 (15-ounce) can black beans, drained and rinsed; 1 (14.5-ounce) can fire-roasted diced tomatoes, with juice; 2 teaspoons chili powder; 1 teaspoon ground cumin; 3/4 teaspoon smoked paprika; Salt and pepper, to taste; 2 1/4 cups vegetable broth; Juice from half a lime; 1/4 cup chopped fresh cilantro (optional); Shredded cheddar or Monterey Jack, for serving (optional); Sour cream, avocado, jalapeños for topping (optional)

Catching Up: Here’s Why I Love This Skillet Dinner

You ever have one of those evenings where you open the fridge and it’s just crickets—except you’re, like, really hungry and you need dinner to happen, stat? This Southwest Sweet Potato, Black Bean and Rice Skillet has kind of saved my hide in exactly those moments. The first time I made it was an accident, honestly. I whacked some sweet potatoes and rice together with a can of beans that’d been giving me the stink-eye from the pantry—and woah, it just worked. If you’ve ever tried to dice a sweet potato with a dull knife after a long day, you know this is basically a hero’s journey in comfort food form.

Southwest Sweet Potato, Black Bean and Rice Skillet

There’s this one time—maybe you’ll relate—I was missing half the spices, but my neighbor (bless her) had smoked paprika, so in it went along with way too much cumin. Didn’t matter, it still rocked. That’s how forgiving this skillet supper is. So let’s cook it together (but if your dog interrupts you halfway through, promise I won’t judge).

Here’s Why I Think You’ll Dig It

I make this when my brain is fried or when I need a dinner my little brother can’t ruin (he’s, um, learning). My family goes nuts for it because it’s just got that smoky, zippy Southwest vibe, plus those sweet chunks of potato and the creamy beans. If you like recipes that don’t flip out when you swap stuff, this one’s a winner; sometimes I throw in red peppers, sometimes not. I’ve burned the bottom once or twice, but hey, a little crispy rice never hurt anyone. (Well, unless you hate that!)

Let’s Talk Ingredients (With Some Swaps)

2 tablespoons olive oil (or honestly, butter works in a pinch; my aunt swears by canola oil, but, well…)
1 medium yellow onion, chopped (red onion brings a nice zing if that’s what you’ve got)
1 medium sweet potato, peeled and diced small (around 2 cups)
1 red bell pepper, chopped (green is fine if it’s all you can find)
3 cloves garlic, minced (I’ve gone rogue with just 2, it still works)
1 cup uncooked long grain white rice (brown rice is fine—just add more water and time, that’s all)
1 (15-ounce) can black beans, drained and rinsed (or pintos in a pinch; heck, I’ve even used kidney beans)
1 (14.5-ounce) can fire-roasted diced tomatoes, with juice
2 teaspoons chili powder
1 teaspoon ground cumin (I add a bit more if I’m feeling wild)
3/4 teaspoon smoked paprika (regular’s fine if you don’t have it; smoked is just fancier—per my mom)
Salt and pepper, to taste
2 1/4 cups vegetable broth (chicken broth works if you aren’t fussed)
Juice from half a lime (or splash in some bottled if that’s what’s in your fridge)
1/4 cup chopped fresh cilantro (optional—some folks think it tastes like soap, so go with your gut)
Shredded cheddar or Monterey Jack, for serving (totally optional, but let’s be honest, cheese is rarely a bad idea)
Sour cream, avocado, jalapeños for topping—pick as many or as few as your heart desires

Okay, Let’s Make It! Directions (And Some Side Notes)

Heat the olive oil in a big skillet (preferably one with a lid, but if not, a baking sheet works as a cover in a pinch) over medium heat. Once it’s shimmery, add your onion and sauté for about 2 minutes until it’s just starting to soften—don’t let it totally wilt yet.
Dump in the diced sweet potato and bell pepper. Give it all a stir and cook about 6–7 minutes, stirring here and there. If stuff sticks, splash in a little water and pretend it’s intentional.
Add minced garlic; stir it around for maybe 30 seconds, just until it smells wild and makes you hungry.
Now, add the uncooked rice (yup, toss it in dry), chili powder, cumin, smoked paprika, and a good pinch of salt and pepper. Stir so the grains get coated—this is where I sneak a taste, even though technically you aren’t supposed to.
Pour in the tomatoes (with juice), black beans, and then all the broth. Stir well to loosen any stuck bits—don’t worry if it looks kind of soupy right now. Trust me, it’ll come together.
Bring it all up to a simmer, slap the lid on (or whatever cover you MacGyvered), drop the heat so it’s gently bubbling, and cook 18–20 minutes. Don’t peek! Actually, I peek sometimes. Check if the rice is tender and most of the liquid’s absorbed. If it’s looking dry, pour in a bit of extra broth or water.
When the rice is done, take it off the heat. Squeeze in the lime juice and scatter over fresh cilantro if you love it—skip if not. Fluff everything up with a fork.
Serve hot, topped with shredded cheese, sour cream, avocado—you pick your adventure. Consider a generous salsa shower. (We once put crushed tortilla chips on top, and, well, it was epic.)

Notes from Real Life Cooking

One time I doubled the garlic and regretted it. Restraint works here.
If you swap in brown rice, just add another half cup broth and bump up the simmer to 30–35 minutes. If you forget and it’s undercooked, the crispy bits are actually kind of tasty, so don’t panic.
I like it even better for lunch the next day, after the flavors have had their little party overnight.

Some Variations I’ve Actually Tried

Swap out the rice for quinoa if you’re feeling virtuous—though the texture is a bit different; my husband (he’s not fussy) actually preferred the regular version.
I’ve thrown in frozen corn at the end—it adds a pop of sweetness, but sometimes it makes it a little watery, so maybe don’t overdo it.
Tried adding leftover grilled chicken—pretty terrific. Once tried chorizo, and honestly, that was a bit much for me. Maybe I’m just not a chorizo gal?

What Do You Actually Need? (And What If You Don’t Have It?)

Large skillet with lid – mine’s cast iron, but a big nonstick pan is fine. If you don’t have a lid, use foil or… honestly, I’ve used a baking sheet in a pinch.
Wooden spoon – or a regular spatula, or even a big serving fork if that’s all you’ve got clean.

Leftovers & Storage (Assuming You Have Any Left!)

Put leftovers in an airtight container in the fridge, and they’ll keep about 3 days. (Though honestly, in my house it never lasts more than a day!) If it gets a tiny bit dry, just splash some broth or water before reheating, and it freshens right up.

Serving Suggestions (How We Do It)

We usually scoop this right into bowls and top with cheese, sour cream, sometimes a heap of salsa. My cousin Annie likes to eat hers in tortillas, like a burrito. Side salad if I remember. And maybe a cold beer, if you’re of the age.

Learned The Hard Way: My Pro Tips

Don’t rush the simmer—one time I cranked up the heat to finish faster, and the rice went gluey. Never again.
Taste as you go. I once forgot the salt, and honestly it tasted, well, blah. You can always add more later, but bland rice is a tough fix.
If things are sticking, scrape up the brown bits—they add flavor, not just mess.

You Asked, I Answer (FAQ)

Do I need to peel the sweet potato? Nah, I usually do but if yours is scrubbed clean, leave the skin on for extra fiber and a bit of rustic charm. Less work, too!
Can I make this ahead? Absolutely! Sometimes I make it for meal prep and eat it cold the next day. It’s almost like a weird, hearty salad then—my sister loves it.
What if I don’t like cilantro? (Honestly, I get this a lot.) Just leave it off! Parseley works for a bit of green, or nothing at all. No judgment here.
How spicy is this? Not very as written, but chuck in a jalapeño or some hot sauce if you want it to bite back.
Can I freeze the leftovers? Sure, freeze in single servings—though the texture of the potatoes is a bit different when thawed. Still totally edible.
Okay, quick aside—if you want to eat this as a breakfast hash with a fried egg on top, I salute you. Try it and tell me I’m wrong.

Anyway, if you give this a go, let me know how your version turns out. Or don’t. I’ll probably be making mine again next Tuesday anyway (unless someone else steals that can of black beans—hands off, Dave). Enjoy!

Southwest Sweet Potato, Black Bean and Rice Skillet