- ½ cupbasmati rice
- 1 (15 oz) canblack beans
- 16 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- 2 clovesgarlic
- ½ small bunchgreen onions (scallions)
- ½jalapeño pepper
- 1red bell pepper
- ½ lbsweet potato
- ½ mediumyellow onion
-  cayenne pepper
-  extra virgin olive oil
- 1Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and salt, then bring the mixture to a boil over high heat.
½ cup basmati rice 1 cup water ¼ tsp salt
- 2Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
- 3Wash and dry the fresh produce.
1 red bell pepper ½ lb sweet potato 1 mango ½ small bunch green onions (scallions) ½ small bunch cilantro ½ jalapeño pepper 1 lime
- 4Drain and rinse beans in a colander; set aside to drain further.
1 (15 oz) can black beans
- 5Peel and small dice onion. Peel and mince garlic.
½ medium yellow onion 2 cloves garlic
- 6Preheat a medium saucepan over medium-high heat.
- 7Seed and small dice bell pepper.
- 8Once the saucepan is hot, add oil and swirl to coat the bottom. Add onion, garlic, and bell pepper; cook, stirring occasionally, until veggies begin to soften, about 3 minutes.
1 tbsp extra virgin olive oil
- 9Meanwhile, peel and chop sweet potato into ½-inch pieces. Add to the pan with the veggies along with the beans, broth, and spices. Stir and bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until potatoes are fork-tender, about 10 minutes.
16 fl oz (2 cups) chicken or vegetable broth ½ tsp salt ¼ tsp cinnamon ⅛ tsp cayenne pepper ⅛ tsp cumin
- 10Peel mango and slice the flesh away from the pit, starting with the flat sides; small dice and place in a medium bowl.
- 11Trim and mince green onions; add to the bowl with the mango.
- 12Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
- 13Quarter jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
- 14Juice lime into the bowl and stir to combine the salsa.
- 15To serve, divide rice, stew, and mango salsa between bowls. Enjoy!