Bring 2 ¼ cups water in a large pot and simmer. Add rice. Cover tightly. Turn heat to low and cook for 45 minutes. Remove the lid and stir once to make sure there is no liquid at the bottom of the pan.
While rice is cooking, chop onion and sauté with garlic in olive oil in a medium skillet.
Cook the sweet potato by cutting it into small, even-sized chunks and boiling in water in small pot for 5-7 minutes. Make sure all pieces of sweet potato are covered with water.
Once soft enough to poke with a knife, remove sweet potato from heat. Combine all ingredients in a large bowl.
Add salt & pepper to taste.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 16.2 g||21%|
|Saturated Fat 2.4 g||12%|
|Sodium 180 mg||8%|
|Total Carbohydrate 48 g||17%|
|Dietary Fiber 9.7 g||35%|
|Protein 9.2 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: