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Rice with chipotle sweet potato and black beans

I make this dish of rice with chipotle sweet potato and black beans quite often, because I can serve it as main dish on meat-free days, or as a side dish with grilled chicken or beef. The stew can be made in advance, then chilled or frozen  -  then use half of it for this recipe, the other half for a soup or pasta dish. Also, you can use up leftover rice for this recipe.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 onion chopped
  • 1 clove of garlic chopped
  • 2 sweet potatoes diced
  • 1 carrot diced
  • 1 red bell pepper diced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp chipotle paste
  • 1 tin of plum tomatoes
  • 1 bay leaf
  • 1 tin black bean
  • 100 g brown rice
  • 1 handful fresh coriander leaves chopped

Method
 

  1. Heat half of the oil and gently sauté the onion and garlic. Add the sweet potato, carrot and red pepper pieces, stir for a minute, then add the ground spices and dried oregano. Stir for another minute, then add the chipotle paste.
  2. Stir for a minute, then add the tinned tomatoes and bay leaf. Add enough water to just cover the vegetables. Cook for 15 minutes under a lid. Add the drained beans and cook for another 10 minutes or until the vegetables are tender and the stew is thick. Discard the bay leaf. Using a fork, mash the sweet potatoes lightly to thicken the sauce even more.
  3. Meanwhile, cook the rice in another pan, following the packet's instructions. Set aside to rest.
  4. Combine the rice with about the same amount of bean& sweet potato sauce.
  5. Add the chopped coriander leaves, then taste and season with salt & pepper, if needed.
  6. Serve warm or at room temperature.