Here’s what you’ll need:

1 Tbsp. olive oil
1 small-medium onion, diced
3 large garlic cloves, finely chopped
2 small sweet potatoes, diced (skin on)
1 large red bell pepper, diced
1 (14.5 ounce) can diced tomatoes (do not drain)
1 (14.5 ounce) can diced hot jalapeños, drained
1 (29 ounce) can black beans, drained and rinsed
1 ripe mango, diced
1 ½ cups water
Dash of salt
1 cup jasmine rice
2 cups water
Cilantro for garnish, chopped

Makes enough to feed a small army.

1. In a medium stockpot (8 quart) add the extra virgin olive oil and onions. Sauté over medium heat for about 5 minutes until onions start to turn translucent. Add in garlic, continuing to stir and cook until onion begins to turn golden, about 2 minutes.
2. Stir in sweet potatoes, bell pepper, tomatoes (with liquid), jalapeños, 1 ½ cups water, and dash of salt. Turn up heat and bring to boil. Lower heat and simmer covered for 10-12 minutes or until vegetables are tender but still firm (you don’t want them to overcook, otherwise they will be too soft and mushy when eating).
3. While stew is simmering, cook the rice. In a rice cooker place 1 cup of jasmine rice with 2 cups of cold water and turn on. If cooking rice on the stove top, follow directions given on the bag/box of rice for cooking.
4. Return your attention to the stew. Stir in beans and simmer uncovered about 5 minutes. Stir in mango and cook an additional 2 minutes, uncovered. Your rice should also be done cooking around this time.
5. Scoop 1/3 cup of rice into a bowl (or more depending on how hungry you are 😉 ), top with stew and garnish with cilantro.