Follow these simple steps to create the mouthwatering Southwest Sweet Potato, Black Bean and Rice Skillet:

1. Heat the Oil: In a large skillet, heat the olive oil over medium heat.
2. Sauté Onions: Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant.
3. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute.
4. Cook Sweet Potatoes: Add the diced sweet potatoes to the skillet. Cook for 5-7 minutes, stirring occasionally until they start to soften.
5. Add Spices: Sprinkle in the cumin, smoked paprika, chili powder, salt, and black pepper. Mix well to coat the sweet potatoes.
6. Stir in Rice: Add the uncooked brown rice to the skillet, stirring to combine all the ingredients thoroughly.
7. Add Liquid: Pour in the vegetable broth and the can of diced tomatoes (with juices). Bring the mixture to a boil.
8. Simmer: Reduce the heat to low, cover the skillet, and let it simmer for about 25 minutes. Check for doneness; both the rice and sweet potatoes should be tender.
9. Add Black Beans: Gently fold in the black beans and allow the skillet to heat through for another 5 minutes.
10. Fluff and Serve: Use a fork to fluff the rice and mix everything together. Remove from heat and garnish with fresh cilantro if desired.