Prep Time: 10 minutes | Cook time: 20 minutes | Serves: 4 |
When we’re looking for something quick, sweet, and spicy, we make this simple meal. This Southwest inspired main course brings back memories of Mexican restaurants, and a dash of liquid smoke at the end gives it the sense it was cooked over a backcountry campfire in the Mojave Desert.
This meal includes a generous portion of rice and beans, making it simultaneously protein-rich and inexpensive. The sweet potato and bell pepper make this meal abundant with carotenoids. If you’re in a hurry, you can substitute frozen butternut squash for sweet potato, and the nutritional profile will be quite similar.
This dish makes a perfect complement to a leafy green side.
Ingredients
- 1 peeled, cubed, and cooked sweet potato
- 2 cups cooked brown rice
- 30 ounces black beans (two standard cans)
- 1 cup sweet corn (we use frozen)
- 1 bell pepper
- 2 medium onions
- 15 ounces diced tomatoes (one standard can)
- 15 ounces tomato sauce (one standard can)
- 1 tbsp molasses
- 5 cloves garlic (or one tbsp powdered)
- 2 tsp salt
- 1 tbsp lime juice
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- 2 tsp paprika
- 1 tsp chili powder
- Salsa (optional)
- Pineapple tidbits (optional)
- Liquid smoke (optional)
Instructions
- Saute onions and peppers in water or vegetables broth until onion is translucent.
- Add corn and diced tomato with juice. Let simmer several minutes.
- Add all remaining ingredients including the sweet potato and rice.
- Add seasoning, adjusting to taste.
- Simmer for ten minutes until desired consistency.
- Mix with salsa, liquid smoke, and pineapple tidbits if desired.
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