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Recipe - Sweet Potato and Black Bean Rice

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Don't you just love a one-pot wonder recipe?  This recipe can hold its own as a side dish or as a whole meal.  Leftovers are great for microwave reheated, and to bring from home to work lunches. 

 
Ingredients

Serves 4-6

• 2 Tbsp. oil
• 1 onion, finely chopped.
• 1 capsicum (red, green or half and half), chopped.
• 1 Tsp.  garlic paste.
• 250g orange sweet potato, peeled and cubed .5cm- 1 cm.
• 1/2 Tsp. dried oregano
• 1/2 Tsp. smoked paprika
• 1 bay leaf
• 1 chipotle chilli in adobe sauce
• 1 Tbsp. adobe sauce from the jar/can
• 1 large fresh tomatoes, chopped.
• 1 x 400g can black beans, drained and rinsed.
• 1 cup basmati rice
• 2 cups boiling water.
• 2 Tsp. beef flavoured stock powder.
• Salt to taste
• Fresh chopped coriander to garnish.

 
Method

• Sauté the onions, capsicum, garlic, and sweet potato until the onions are transparent.
• Add the remainder of the ingredients except the coriander.
• Bring to the boil, cover and turn down to the lowest heat for 15-20 minutes undisturbed until the rice is cooked.
• Rest for a few minutes, fluff the rice and serve with coriander garnish.

About the Recipe

• This recipe is suitable for vegetarians and vegans.
• Massel make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• Feel free to switch out the black beans and replace them with red kidney beans instead.
• If you hate coriander, then just leave it out or replace it with flat leaf parsley.

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