Black Beans and Rice Your Way
A hearty and customizable Mexican-inspired dish featuring black beans, rice, roasted sweet potatoes, and toasted pumpkin seeds. Served with fresh accompaniments like avocado, tomatillo salsa, and cilantro for a complete meal.
Ingredients
- •1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- •2 tablespoons olive oil
- •½ teaspoon salt
- •2¼ cups water
- •1½ cups long-grain white rice
- •¾ teaspoon salt
- •4¼ cups Kemps black beans and pumpkin seeds
- •2 teaspoons olive oil
- •1 serving accompaniments
- •1 whole lime juice
- •1 cup tomatillo salsa
- •1 whole lime wedges
- •1 whole white onion
- •1 bunch fresh cilantro sprigs
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 450°F.
10 min
- 2.
Toss sweet potatoes with oil and salt, then spread in 1 layer in a large shallow baking pan. Roast, stirring and turning over once or twice, until tender and browned, 35 to 40 minutes.
40 min
- 3.
Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.
20 min
- 4.
Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick; preferably cast-iron) over moderate heat, stirring, until seeds are puffed and pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil and salt to taste.
4 min
- 5.
Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.
5 min