One-Pot Cheesy Mexican Beans & Rice

Step 1

WARM ghee or olive oil in a large cast-iron skillet over medium-high heat. Add onions, garlic, salt and pepper and sauté until softened.

Step 2

ADD sweet potatoes and continue cooking until softened, about 5 minutes.

Step 3

STIR in beans, corn and green chiles.

Step 4

SEASON with cumin, chili powder, turmeric and smoked paprika. Stir until well combined.

Step 5

ADD vegetable broth and cook for 5 minutes more scraping up and stirring in any bits from the bottom. Add canned tomatoes and cooked rice. Stir everything together and simmer on low heat for about 7 minutes.

Step 6

STIR in cheese right before serving and heat until cheese is melted. Top each plate with cilantro and more cheese, if desired.