One-pan meals are a lifesaver when you're a busy parent and a food blogger trying to get dinner on the table without turning the kitchen into a mess. This Southwest sweet potato, black bean, and rice skillet has saved me from a total meltdown on more than one night.
This skillet has everything. Smoky spiced sweet potatoes that caramelize at the edges, black beans, brown rice, salsa verde, and green chiles, all cooked together in a single skillet with barely any cleanup after. It also holds up really well for meal prep, which means it pulls double duty on busy weeks.
It started the way a lot of my best recipes do. Whatever vegetables were starting to look at us funny, sweet potatoes that had been waiting their turn all week, and a can of black beans in the pantry. By the time it hit the table, the kitchen smelled like the kind of dinner you don't have to convince anyone to come eat. My easy chicken and dumplings skillet came together the same way.
What pulls it into Southwest territory is the smoky spice blend paired with salsa verde and green chiles, no separate sauce needed. The sweet potato does more work than you'd expect, cubed small so every piece catches a caramelized edge, sweet enough to balance the black beans and brown rice without overpowering them. It's the kind of pan where you keep going back for one more bite until it's gone, same as the French onion chicken skillet.
Ingredients
Sweet potato cut into small, even cubes gives this skillet its weight and texture, balancing everything with a little natural sweetness. Black beans and brown rice make it feel like a full meal, with the beans adding protein and a soft, creamy bite while the rice gives it firmer texture that holds up in the pan. Salsa verde does most of the work, adding moisture, tang, and seasoning without needing a separate sauce.
See the recipe card for exact quantities.
Top Tips for Instant Pot Chicken and Peppers Stew
Sear the chicken for added flavor: Don’t skip the step of searing the chicken thighs before pressure cooking. This adds a depth of flavor and texture that makes the final dish so much richer.
Let the spices bloom: When adding the cumin and paprika, give them a minute to cook with the vegetables before adding the broth. This allows the spices to fully develop their flavors.
Customize the heat: If you like a bit of a kick, feel free to add some crushed red pepper flakes or a pinch of cayenne to the stew.
Use homemade chicken broth if possible: It’ll make the dish even more flavorful and comforting.
How to Make Southwest Sweet Potato, Black Bean, and Rice Skillet?
This skillet is filling, colorful, and easy to serve as a main dish or side, with tender sweet potatoes, black beans, rice, and a bright salsa verde base.
Cook the sweet potatoes
Start by softening the sweet potatoes in the skillet.
The edges should start to soften and lightly brown, but the centers will not be fully tender yet.
Steam the sweet potatoes
Add a little water to help the sweet potatoes finish cooking through.
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- Simmer for about 4 minutes, or until the sweet potatoes are fork tender.
- The pieces should be soft enough to pierce but still hold their shape.
Add the rice and beans
Stir in the main mix-ins and seasonings.
- Mix until the rice and beans are evenly coated in the salsa and seasonings.
Simmer the skillet
The flavors settle as it cooks.
- The skillet should look moist but not soupy.
Add the cheese and serve
Sprinkle with cheese, I like adding lime wedges on mine. Serve hot and enjoy!
Storage
Store leftovers in an airtight container in the fridge for up to 3–4 days. The rice will absorb some of the moisture as it sits, so add a small splash of water, broth, or salsa verde when reheating if it seems dry.
Reheat in a skillet over medium heat until warmed through, stirring occasionally. You can also microwave individual portions in short intervals, stirring between each one.
Recipe
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Southwest Sweet Potato, Black Bean, and Rice Skillet
Ingredients
- 2 ½ cups sweet potato cubed, about 1 large sweet potato
- 1 tablespoon olive oil
- 1 teaspoon red pepper chili flakes
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon fresh garlic minced
- 1 teaspoon oregano
- ½ cups salsa verde
- 1 ½ cup cooked brown rice (about 1 cup raw)
- 1 canned black beans rinsed and drained
- 2 tablespoon cilantro chopped + more for garnish
- ½ lime squeezed juice
- 1 cup green bell pepper diced
- 2 tablespoon canned green chiles (i used fire roasted, half a small can)
- ½ cup cheddar cheese optional
- salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sweet potato cubes and cook for 8–10 minutes, stirring occasionally.
- Add the water, cover the skillet, and steam the sweet potatoes for about 4 minutes, until tender.
- Stir in the black beans, green chiles, cooked rice, spices, salsa, cilantro, lime juice, salt, and black pepper until well combined.
- Simmer for 5 minutes to let the flavors come together.
- Remove from the heat, sprinkle the cheese over the top, cover, and let sit until the cheese melts.
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