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.

6 servings

1 hr 19 min

Published October 4, 2025

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

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

Put oven rack in middle position and preheat oven to 450°F.

10 min

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

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

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

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