Can you ever really go wrong with rice and beans? Rice and beans are low cost, easy to make, and never disappoint from a taste standpoint. Rather than making yet another recipe with just rice and beans, I turned things up a notch with seasoned sweet potatoes and jicama slaw.
Ingredients
Beans:
16 oz dried pinto beans
5-6 cups of veggie broth or water
1 yellow onion
1 large jalapeno
3 cloves of garlic
2 teaspoons of cumin
1 tablespoon of dried oregano
1 ½ teaspoons of salt
½ teaspoon of pepper
Rice:
4 cups of water
2 cups brown rice
1 lime, juiced
1 teaspoon of sea salt
½ cup of chopped fresh cilantro
Sweet Potatoes:
3 large potatoes
½ teaspoon of sea salt
½ teaspoon of onion powder
½ teaspoon of garlic powder
½ teaspoon of cumin
½ teaspoon of smoked paprika
Jicama Slaw:
1 medium jicama, thinly sliced
1/2 red bell pepper, finely diced
1/2 cup chopped red onions
1 cup shredded purple cabbage
1/2 cup of chopped fresh cilantro
1/4 cup lime juice
Pinch cayenne
Pinch paprika
Salt to taste
Others:
Avocado
Salsa
Cilantro
Preparation
Beans:
Finely chop onion, seeded jalapeno, and garlic. Place all the ingredients minus the salt and pepper into a crock pot and cook on low for 6-8 hours. Start checking at 6 hours and taste. Add the salt and pepper for the last hour of cooking.
Rice:
Rinse rice. Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 30 to 45 minutes. Fluff with a fork then mix in lime juice, cilantro, and sea salt.
Sweet Potatoes:
Peel sweet potatoes and cut into 1” pieces. Add to a large pot of boiling water and cook for 8-10 minutes or until the sweet potatoes are just tender enough to poke with a fork. Once done cooking, toss sweet potatoes in seasoning. Finish off in the air fryer for 5 minutes at 400 degrees or in the over for 8 minutes at 400 degrees.
Jicama Slaw:
Toss ingredients together in a bowl, sprinkling seasonings on last.
Recipe Origin: