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Sweet Potato Rice

Sweet potato rice is a one-pan side dish made by simmering tender rice with browned sweet potato, onion, garlic, and thyme. The grains turn out fluffy as the sweet potato softens into every bite.
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Prep Time 10 minutes
Cook Time 28 minutes
standing 10 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 sweet potato medium (about 8 ounces), peeled and cut into 1/2-inch cubes
  • 0.5 yellow onion medium, finely chopped
  • 2 cloves garlic minced
  • 1 cup long-grain white rice rinsed and drained
  • 1.5 cups low-sodium chicken or vegetable broth
  • 0.5 tsp kosher salt
  • 0.25 tsp dried thyme

Equipment

  • 1 2-quart saucepan

Method
 

  1. Heat the olive oil in a 2-quart saucepan over medium heat.
  2. Add the sweet potato and onion and cook for 5 to 7 minutes, stirring occasionally, until the onion softens and the sweet potato begins to brown.
  3. Stir in the garlic and rice and cook for 1 minute.
  4. Add the broth, salt, and thyme.
  5. Bring to a boil.
  6. Cover and reduce the heat to low.
  7. Simmer for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
  8. Remove the saucepan from the heat.
  9. Let stand, covered, for 10 minutes.
  10. Fluff the rice gently with a fork.

Notes

For fluffy rice, keep the saucepan covered while it simmers and rests. Refrigerate leftovers for up to 4 days; freezing is suitable. Use vegetable broth for a vegetarian version.