- 1 cup tomato juice
- 1 1/2 cups brown rice
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 4 cups cooked black beans, or two 16-ounce cans, drained and rinsed
- 1 large bell pepper, diced
- 1 can diced tomatoes
- 1 small fresh jalapeno, or to taste
- 1/4 cup chopped fresh cilantro or parsley
- Salt to taste
Combine the tomato juice and 3 cups water in a large saucepan and bring to a simmer.
Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 35 minutes.
Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.
Add the garlic and continue to sauté until the onion is golden.
Stir the diced sweet potatoes into the pot along with 1 1/2 cups of water.
Bring to a simmer, then simmer gently, covered, until the sweet potato dice are just tender but still firm, about 10 to 15 minutes.
Add the beans, bell pepper, tomatoes, and jalapeno.
Simmer gently for 15 minutes more, uncovered.
Stir in the parsley or cilantro and season to taste with salt. Serve over the hot cooked rice.