Roasted Boniato and Mojo Garlic Citrus Rice

Name: Roasted Boniato and Mojo Garlic Citrus Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1¼ lb (570 g) boniato (white-fleshed sweet potato), peeled, cut into ¾-inch (2 cm) cubes; 2 tbsp (30 ml) olive oil; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1½ cup (300 g) long-grain white rice; 1 tbsp (15 ml) olive oil; 5 clove (25 g) garlic cloves, minced; ¾ cup (180 ml) fresh orange juice, freshly squeezed; ¼ cup (60 ml) fresh lime juice, freshly squeezed; ½ cup (120 ml) vegetable or chicken broth; ½ tsp (1 g) ground cumin; ½ tsp (3 g) kosher salt; ¼ cup (10 g) fresh cilantro, roughly chopped; 1 tbsp (6 g) lime zest, from the limes used for juice (optional); ⅛ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Tender roasted boniato cubes paired with fragrant long-grain rice cooked in fresh orange and lime juice infused with garlic, cilantro, and a touch of cumin. This bright, Caribbean-inspired side delivers citrus aroma, creamy sweet potato chunks, and fluffy rice in every bite.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 servings (about 1 cup rice + ¾ cup boniato per serving)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1¼ lb (570 g) boniato (white-fleshed sweet potato), peeled, cut into ¾-inch (2 cm) cubes
2 tbsp (30 ml) olive oil
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
1½ cup (300 g) long-grain white rice
1 tbsp (15 ml) olive oil
5 clove (25 g) garlic cloves, minced
¾ cup (180 ml) fresh orange juice, freshly squeezed
¼ cup (60 ml) fresh lime juice, freshly squeezed
½ cup (120 ml) vegetable or chicken broth
½ tsp (1 g) ground cumin
½ tsp (3 g) kosher salt
¼ cup (10 g) fresh cilantro, roughly chopped
1 tbsp (6 g) lime zest, from the limes used for juice (optional)
⅛ tsp (0.5 g) red pepper flakes (optional)

Equipment (5)

9×13-inch (23×33 cm) rimmed baking sheet
Medium saucepan with a lid
Cutting board and knife
Measuring cups and spoons
Fork for fluffing rice

Steps

Before you start

Preheat your oven to 425°F (220°C)
Juice the orange and lime fresh—you'll need about 1 cup (240 ml) total liquid, made up with vegetable or chicken broth if needed
Read through the timing: boniato and rice finish cooking at roughly the same time

1
Prep and roast boniatoOven 425°F / 220°C
- Toss the cubed boniato with 2 tbsp (30 ml) olive oil, ¾ tsp (4 g) kosher salt, and ¼ tsp (0.5 g) freshly ground black pepper on a 9×13-inch (23×33 cm) rimmed baking sheet.
- Spread in a single layer.
- Roast at 425°F (220°C) for 30–35 minutes, stirring halfway through, until the pieces are tender when pierced with a fork and the edges are lightly caramelized.
+ Show details− Hide details
Ready when: Boniato pieces are fork-tender and light golden at the edges
Tip: Don't overcrowd the pan; if cubes touch, they'll steam instead of roast and won't caramelize.
2
Start the mojo rice
- While the boniato roasts, heat 1 tbsp (15 ml) olive oil in a medium saucepan over medium heat.
- Add the 5 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant and starting to lightly color.
+ Show details− Hide details
Ready when: Garlic is fragrant and pale gold
Tip: Watch the garlic carefully—it can burn quickly on medium heat.
3
Toast rice with garlic
- Add the 1½ cups (300 g) long-grain rice to the saucepan.
- Stir constantly for 2–3 minutes until the grains are lightly coated with oil and smell slightly nutty.
- This toasting step builds flavor.
+ Show details− Hide details
Ready when: Rice grains are coated and smell subtly toasted
Tip: Toasting prevents the rice from becoming mushy and adds depth to the final flavor.
4
Add liquid and seasonings
- Pour in the ¾ cup (180 ml) fresh orange juice, ¼ cup (60 ml) fresh lime juice, and ½ cup (120 ml) broth.
- Stir in ½ tsp (1 g) ground cumin and ½ tsp (3 g) kosher salt.
- Bring to a boil over medium-high heat, stirring once or twice.
+ Show details− Hide details
Ready when: Liquid reaches a rolling boil
Tip: Using fresh-squeezed citrus makes a significant difference in flavor—bottled juice will taste flat by comparison.
5
Simmer rice covered
- Reduce heat to low, cover the saucepan tightly with a lid, and simmer for 18–20 minutes without lifting the lid.
- The rice will absorb the liquid and become fluffy.
- You can peek briefly at the 18-minute mark to check if there's still liquid visible.
+ Show details− Hide details
Ready when: No visible liquid remains and rice is tender
Tip: Resist the urge to stir while the rice cooks; this helps grains stay separate and fluffy.
6
Rest and fluff rice
- Remove the saucepan from heat and let it sit covered for 5 minutes.
- This resting period allows any remaining moisture to evenly distribute.
- Use a fork to gently fluff the rice, breaking up any clumps.
+ Show details− Hide details
Ready when: Rice grains are separate and fluffy when fluffed with a fork
Tip: A fork fluffs better than a spoon and won't mash the delicate grains.
7
Combine and finish
- Gently fold the roasted boniato cubes into the fluffed rice, along with the ¼ cup (10 g) roughly chopped fresh cilantro.
- If using, add the 1 tbsp (6 g) lime zest and a pinch of red pepper flakes for subtle heat.
- Taste and adjust salt if needed.
+ Show details− Hide details
Ready when: Boniato and rice are evenly distributed and cilantro is visible
Tip: Fold gently so the boniato cubes stay intact and don't break apart.

Good to know

Tips

Boniato (white-fleshed sweet potato) has a starchy, almost creamy texture when cooked and is milder than orange-fleshed varieties—it's the traditional choice for Caribbean mojo rice, but regular sweet potatoes work fine.
Freshly squeezed citrus juice is essential here; the acidity and natural sugars create the mojo flavor. Bottled juice tastes noticeably flat and bitter.
For extra mojo character, save a lime and use a microplane to zest it over the finished dish. The zest adds aroma and a burst of brightness without excessive acidity.
If your guests prefer spice, a small pinch of red pepper flakes stirred into the mojo liquid adds Caribbean heat without overwhelming the citrus.

Make ahead

Roast the boniato up to 1 day ahead and store covered in the refrigerator. Prepare the rice on the day of serving for best flavor and texture, as reheated citrus rice can lose brightness. If you must make ahead, reheat gently with a splash of fresh lime juice stirred in.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm gently in a saucepan over low heat with a small splash of broth or water to restore moisture, stirring occasionally. Do not freeze, as the boniato texture becomes grainy after thawing.

Substitutions

boniato (white-fleshed sweet potato) → Regular orange-fleshed sweet potato or Yukon Gold potato. The texture will be slightly less creamy but still delicious. Use the same weight. Yukon Gold is earthier; orange sweet potato is sweeter.
long-grain white rice → Jasmine or basmati rice. These fragrant varieties complement the citrus and mojo flavors beautifully. Use the same measure.
fresh orange juice → ½ cup fresh grapefruit juice plus ¼ cup additional broth. Grapefruit brings a slightly bitter, sophisticated note. The total liquid volume stays the same.
fresh cilantro → Fresh parsley or a mix of parsley and mint. Cilantro defines the mojo profile, but parsley offers a milder herbal note; mint adds unexpected brightness.