- In a large skillet heat 2 teaspoons of the oil over medium heat 1 minute or until hot. Add onion; cook 3 to 5 minutes or until softened. Add sweet potatoes and thyme; cook 8 to 10 minutes or until potatoes are tender. Remove from skillet; set aside.
- Meanwhile, in a saucepan heat broth over medium heat; reduce heat to medium-low; simmer.
- Add remaining 2 teaspoons oil to skillet; stir in rice and 1/2 cup of the broth. Cook, stirring, until broth is absorbed. Stir in broth 1/2 cup at a time; cook and stir until each addition of broth is absorbed. Continue to cook and stir just until rice is creamy.
- Add sweet potato mixture to skillet; stir. Cook over medium heat 1 to 2 minutes or until heated through. Spoon into 6 bowls, sprinkle with Parmesan, and serve.
View all nutritional information
Calories 290, Calories Fat 70, Total Fat 8g, Saturated Fat 2g, Cholesterol 5mg, Sodium 430mg, Carbohydrate 46g, Protein 9g
|Calories (fat) extra||24|
|Total Fat (extra)||12|
|Saturated Fat (extra)||13|
|Vitamin A (extra)||22|
|Vitamin C (extra)||11|