2 cups (500 ml) sweet potatoes, peeled and diced

2 onions, chopped

3 tablespoons (45 ml) olive oil

1 red bell pepper, seeded and diced

2 cups (500 ml) frozen corn

2 cups (500 ml) cooked long grain rice

1 cup (250 ml) canned kidney beans

2 tablespoons (30 ml) Chipotle Tabasco sauce, or to taste

1/2 teaspoon (2.5 ml) ground cinnamon

1/4 cup (60 ml) fresh cilantro, chopped

Salt and pepper

In a large non-stick skillet, gently sauté the potatoes and onions in the oil until golden brown and tender, about 10 minutes. Add the bell pepper and corn and cook, stirring frequently, for about 5 minutes.

Add the rice, beans, Tabasco sauce, and cinnamon. Toss and cook over high heat for about 5 minutes or until the rice is hot. Add oil, if needed. Adjust the seasoning and sprinkle with cilantro. If desired, serve with 10% plain yogurt.

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