🍠 Pepper + Sweet Potato Rice and Beans 🫑 Try this recipe curated by Educational Chef Tatiana (@taurus.season.food) featuring peppers + sweet potato.

A recipe close to home, this meal is made with love and ancestral energy. It’s amazing how food can bring us closer to the places and people that we care for Ingredients ✨ • 1 cup dried beans (black, pinto, or kidney) — soaked overnight, or 3 cans cooked • 1½ cups long-grain rice • 1 medium red onion, diced • 2 bell peppers (any color), diced (@cosmosfarm • 2 cubanelle peppers (@cosmosfarm • 3 cloves garlic, minced • 1 tbsp tomato paste (optional, adds depth) • 1 cup sweet potatoes (@cosmosfarm • 2 bay leaves • 1 tsp cumin • 1 tsp paprika • ½ tsp oregano • Salt & black pepper • 2 tbsp olive oil • 5-6 cups broth (make sure all the rice + sweet potato are covered!) • Fresh cilantro Instructions ✨ 1. Heat oil in a large pot or Dutch oven over medium heat. Sauté red onion 4 minutes until translucent. Add bell peppers + cubanelle peppers, and cook until softened. 2. Bloom spices. Add garlic, cumin, paprika, oregano, and tomato paste (if using). Cook until fragrant. 3. Add rice and beans. Stir in rice (uncooked) and coat in the vegetable mixture. Add drained canned beans OR cooked beans if from scratch. Pour in broth/water. Bring to boil. 4. Once the water is boiling, add the sweet potatoes. 5. Simmer. Reduce heat to low, cover, and cook 18–20 minutes (white rice) until the rice and sweet potatoes are tender. 6. Let sit covered off-heat for 5 minutes. Fluff with fork. Discard bay leaves. 7. Stir in fresh herbs, season to taste, serve with lime, avocado, plantains or whatever you’d like!