- 1 cupbasmati rice
- 2 (15 oz) cansblack beans
- 32 fl ozchicken or vegetable broth
- 1 small bunchcilantro
- 4 clovesgarlic
- 1 small bunchgreen onions (scallions)
- 1jalapeño pepper
- 2red bell peppers
- 1 lbsweet potato
- 1 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 medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.
1 cup basmati rice 2 cup water ½ 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.
2 red bell peppers 1 lb sweet potato 2 mangoes 1 small bunch green onions (scallions) 1 small bunch cilantro 1 jalapeño pepper 2 limes
- 4Drain and rinse beans in a colander; set aside to drain further.
2 (15 oz) cans black beans
- 5Peel and small dice onion. Peel and mince garlic.
1 medium yellow onion 4 cloves garlic
- 6Preheat a large pot over medium-high heat.
- 7Seed and small dice bell peppers.
- 8Once the pot 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 4 minutes.
2 tbsp extra virgin olive oil
- 9Meanwhile, peel and chop sweet potatoes into ½-inch pieces. Add to the pot 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.
32 fl oz (4 cups) chicken or vegetable broth 1 tsp salt ½ tsp cinnamon ¼ tsp cayenne pepper ¼ tsp cumin
- 10Peel mangoes 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 limes into the bowl and stir to combine the salsa.
- 15To serve, divide rice, stew, and mango salsa between bowls. Enjoy!