Black Beans and Rice Your Way

prep time: 10
cook time: 62


  • roasted sweet-potato cubes:
  • 1 pound sweet potatoes, peeled and cut into 0.5 inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • rice and beans:
  • 2 1/4 cups water
  • 1 1/2 cups long-grain white rice
  • 3/4 teaspoon salt
  • 1 quart cooked black beans
  • toasted pumpkin seeds:
  • 1 cup raw pepitas
  • 2 teaspoons olive oil
  • Accompaniments: cubes of avocado tossed with lime juice, tomatillo salsa, lime wedges, chopped white onion, fresh cilantro sprigs


Roast sweet-potato cubes:

Put oven rack in middle position and preheat oven to 450 degrees.

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, 38 minutes.

Cook rice while sweet potatoes roast:

Bring water, rice, and salt to a boil in a 2 to 3 quarts 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.

Toast pumpkin seeds while rice is cooking:

Toast pumpkin seeds in a dry 10 to 12 inch heavy, cast-iron or stainless steel skillet over moderate heat, stirring, until seeds are puffed and pale golden, 4 minutes. Transfer to a bowl and stir in oil and salt to taste.

To serve:

Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.