Bev's Recipe Collection

1 pound (heaping 2 cups diced) sweet potatoes
olive oil
1 red bell pepper, diced
1 cup white rice (Jasmine)
1 can diced tomatoes
2 cans black beans, drained & rinsed
1 cup frozen corn
3 cloves minced garlic
1 tsp cumin
1/2 tsp chili powder
2 cup vegetable or chicken broth
Optional Toppings: tortilla chips, shredded cheddar cheese, sour cream, salsa, chopped cilantro, chopped tomato, avocado, or guacamole

Instructions:

1. Chop the sweet potato into small pieces.
2. In a large pot over medium heat, combine two tablespoons olive oil with the diced sweet potatoes. Cook 6-8 minutes. Add chopped red pepper and cook a few more minutes.
3. Add another tablespoon of olive oil and the rice.
4. Cook, stirring constantly for 2-3 minutes at medium heat.
5. Add the diced tomatoes, black beans, corn, minced garlic, cumin, chili powder, and vegetable or chicken broth. Stir and bring to a boil, and then reduce the heat.
6. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until the rice is cooked.
7. Serve with optional toppings. Enjoy!

Recipe from Chelsea’s Messy Apron