Caribbean Black Bean Stew with Mango Salsa & Rice

Directions

1. Rinse the rice under cold running water, drain, and transfer to a small saucepan. Add water and salt and bring to a boil.
2. Once boiling, stir, cover, and reduce heat to a simmer until the liquid is absorbed, then remove from heat and let the rice stand covered for 5 minutes.
3. Wash and dry all produce before using.
4. Drain and rinse the black beans in a colander and set aside to drain further.
5. Peel and dice the yellow onion; peel and mince the garlic.
6. Preheat a medium saucepan over medium-high heat and add a thin coat of oil.
7. Seed and dice the red bell pepper.
8. Add oil-coated pan then the onion, garlic, and bell pepper; cook, stirring occasionally, until vegetables soften, about 3 minutes.
9. Peel and chop the sweet potato into ½-inch pieces; add to the pan with the beans and broth, along with the spices. Bring to a boil, then simmer until the potatoes are fork-tender, about 10 minutes.
10. While the stew cooks, prepare the mango salsa: dice the mangoes, finely chop the green onions, and mince the cilantro; combine in a bowl. Seed and finely dice the jalapeño and mix in. Squeeze in lime juice and stir.
11. To serve, divide the rice among bowls, ladle the stew over the rice, and top with mango salsa if desired.