Mexican-Style Fried Rice 

 | RICARDO

Ingredients

• 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