Go Back
Sweet Potato and Black Bean Rice Bake
Rachel Kim

Sweet Potato and Black Bean Rice Bake

Small sweet potato cubes soften on the same schedule as long-grain white rice, but only if you keep them to a true half inch. Black beans make the pan substantial without adding another cooking step. The cumin-tomato broth absorbs into the rice while the potato edges turn almost jammy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 cups dry long-grain white rice rinsed and drained
  • 2 cups peeled sweet potato cut into 1/2-inch cubes
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup tomato sauce
  • 2 1/2 cups low-sodium vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 cup shredded sharp cheddar cheese

Method
 

  1. Heat the oven to 400°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Add the long-grain rice, sweet potato, black beans, tomato sauce, broth, cumin and salt to the dish.
  3. Stir well, level the rice below the liquid and seal tightly with foil.
  4. Bake for 45 minutes, then test a center grain and pierce a sweet potato cube with a knife.
  5. Add 1/4 cup hot broth, reseal and bake for 5 to 10 minutes if either the rice or potato is still firm.
  6. Top with cheddar, bake uncovered for 5 minutes and rest for 10 minutes.