Sweet Potato Rice Skillet

Ingredients:
Oil for frying
1 tablespoon of butter
1 medium sweet potato, diced
2 medium carrots, diced
1 cup of rice
1 onion, diced
1 tablespoon of tomato paste
1 vegetable broth cube
1 teaspoon of paprika powder
1 teaspoon of curry powder
1/2 teaspoon of cumin
1/2 teaspoon of pepper
1/2 - 1 teaspoon of salt (to taste)
3 cups of boiling water

Instructions:
Cut the sweet potato, carrots, and onion into small cubes.
In a large skillet or pot, heat some oil. Add the diced onion and sauté over medium heat until translucent.
Add the diced sweet potato and carrots to the skillet. Add the butter and sauté for a few minutes until the vegetables begin to soften.
Add the rice and tomato paste, stirring well to coat the rice with the oil and flavors.
Pour the boiling water and add the vegetable broth cube to the skillet, bringing everything to a boil.
Add the paprika powder, curry powder, cumin, pepper, and salt. Mix well.
Reduce the heat to medium (about 4 out of 9) and cover the skillet, allowing it to simmer for about 25-30 minutes until the rice and vegetables are cooked and the liquid is absorbed.
After cooking, remove the skillet from the heat and let it rest briefly. Stir well before serving and adjust seasoning as desired.

Enjoy your meal!