Green Rice with Black Beans and Sweet Potato

This Green Rice with Black Beans and Sweet Potato is packed with fresh herbs and perfect for a delicious summer side dish. Put it in tacos or take it to a potluck!

I’m not sure if it’s the same where you live, but we are in the full swing of summer right now. It’s been over 100 degrees this entire week, and I’m already so over summer. This time of year in Arizona, the only place you want to be is in the pool, but you don’t even want to go outside to get to the pool, haha 🙂

But, I do happen to love summer side dishes, and this Green Rice with Black Beans and Sweet Potato is one of my favorites. 

Why I Love This Fresh Summer Dish

• Green Rice with Black Beans and Sweet Potato is packed with fresh herbs, which makes it taste so fresh and delicious!
• Summer goes hand in hand with side dishes and potlucks! I love to cook, so I get excited anytime I can go to a party and bring one of my own dishes. I don’t have as many dietary restrictions as I used to, but I still enjoy bringing a side dish that’s filling enough to eat if it’s all I can have.
• I packed this green rice with black beans and sweet potatoes. It makes it a little more filling, and the black beans add some protein, which is a plus. This green rice would also be great stuffed into some tacos or for dipping chips in.

Green Rice with Black Beans and Sweet Potato Recipe Ingredients

• Rice – You can use either white or brown rice. 
• Vegetables and herbs – I used two cups of diced sweet potato, which is about one medium sweet potato, along with red pepper, jalapeno, baby spinach, garlic cloves, cilantro, and parsley.
• Olive oil
• Beans – I made this dish with one can of black beans, drained and rinsed.
• Salt and pepper
• Lime – I used the juice of two large limes.

How To Make This Rice and Beans with Sweet Potato Dish

1. Cook the rice according to the package directions and set it aside.
2. Preheat oven to 375 degrees F. Add diced sweet potato to a large baking sheet and toss with olive oil, salt, and pepper. Bake until fork tender, 30-35 minutes.
3. Add the spinach, cilantro, parsley, lime juice, garlic, and a pinch of salt to a blender or food processor and blend until you have a very chopped-up consistency.
4. Add the rice, sweet potato, black beans, red pepper, jalapeño, and chopped herb mixture to a large bowl. Mix until combined, then season with salt and pepper to taste.

I hope that most of you are more fortunate than I and are still enjoying some nice spring weather! Growing up, summer was always my favorite season because it meant no school, lots of swimming, and my birthday! My husband and son also both have summer birthdays, which is fun, but I wish it would cool down a bit! Please send your spring weather my way! 🙂

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Delicious Takes on Rice and Beans?

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Green Rice with Black Beans and Sweet Potato

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• Author: She Likes Food
• Total Time: 55 minutes

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Description

This Green Rice with Black Beans and Sweet Potato is packed with tons of delicious fresh herbs and is great for a healthy summer side dish!

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Ingredients

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• 1 cup rice, uncooked (white or brown)
• 2 cups small diced sweet potato, about 1 medium sweet potato
• 1 teaspoon olive oil
• 1 (15 ounce) can black beans, drained and rinsed
• 1 large red pepper, diced
• Diced jalapeno, to taste (optional)
• Salt and pepper
• 2 cups baby spinach leaves
• 1 cup lightly packed cilantro leaves
• 1 cup lightly packed parsley leaves
• Juice of 2 large limes
• 2 cloves garlic, roughly chopped

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Instructions

1. Cook rice according to package directions and set aside.
2. Pre-heat oven to 375 degrees F.  Add diced sweet potato to a large baking sheet and toss with olive oil and salt and pepper.  Bake until fork tender, 30-35 minutes.
3. Add the spinach, cilantro, parsley, lime juice, garlic and a pinch of salt to a blender or food processor and blend until you have a very chopped up consistency.
4. To a large bowl add the rice, sweet potato, black beans, red pepper, jalapeño and chopped herb mixture.  Mix until combined and season with salt and pepper, to taste.

Notes

Green rice can be eaten immediately or stored in the refrigerator for up to 4 days.

• Prep Time: 20 mins
• Cook Time: 35 mins

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