Mexican-Style Sweet Potato Rice

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 4 customer reviews
Mexican-Style Sweet Potato Rice
Mexican-Style Sweet Potato Rice
Recipe Image for Print

Ingredients

  • 2 sweet potatoes, spiralized using the 3mm blade
  • 1 tablespoon vegetable oil
  • 1 poblano pepper, seeded and minced
  • 2 garlic cloves, pressed
  • 1 cup diced tomatoes
  • 1 cup chicken stock
  • 1 teaspoon cumin
  • salt and ground black pepper to taste

Appliances

For best results, we recommend using:

Directions

  1. Place sweet potato noodles into a food processor and pulse into a rice-like consistency. If you don’t have a processor, simply dice small with a knife.
  2. Heat oil in a skillet over medium-high heat. Saute sweet potato in hot oil until softened, about 3 minutes; add poblano pepper and garlic and cook until softened, about 5 minutes.
  3. Pour chicken stock and tomatoes over rice; stir. Reduce heat to low, place a lid on the skillet, and cook until liquid is absorbed, about 10 minutes.
  4. Stir cumin, salt, and black pepper through the potato mixture; replace cover and continue cooking for 5 minutes. Fluff sweet potatoes gently with a fork to serve.
Mealthy tip:

This recipe is suitable for both Paleo and Whole30 meal plans. It is also a grain-free side dish.

Reviews

5.0out of 5 Stars

(4 Reviews)

How would you rate this recipe?

What others are saying

Image of Laura Griffin

Laura Griffin says:

I never knew sweet potato rice was a thing, but I am now obsessed. This also tasted just like Spanish red rice like my grandmother used to make when I was a kid. Love!

Image of Jessica Scott

Jessica Scott says:

Very authentic tasting Spanish rice, you won't even hardly notice it's made with sweet potatoes! Incredible!

Image of Katie Hason

Katie Hason says:

This sweet potato Mexican rice was perfect for taco night! I was surprised at how good it was, and very true to flavor of real red rice. Using cumin made this side dish taste very authentic. Definitely will make again soon!

Image of Greg Jones

Greg Jones says:

I love Mexican red rice! I have the hardest time replicating the flavor, but this recipe was spot on. What I love most about using riced sweet potatoes (as opposed to cauliflower) is that it lasts longer and carries over to the next day much better. I would put cauliflower rice in the fridge and the next day it's gross and soggy. The sweet potato rice was good for another two days at least. I don't have a food processor so I just diced small, rice-like pieces. Such an easy recipe and great use of my spiralizer!