Chorizo Sweet Potato Skillet

55 mins
Serves 6
https://www.budgetbytes.com/chorizo-sweet-potato-skillet/

Directions

  1. 1Peel and dice the sweet potato into 1/2 to 3/4 inch cubes (make them small).
  2. 2Sauté the sweet potato cubes in a large skillet with olive oil over medium heat for about 5 minutes, or until softened about halfway through.
  3. 3Add the chorizo to the skillet with the sweet potatoes, squeezing it out of its casing if it came in links.
  4. 4Sauté the chorizo and sweet potatoes together, breaking the chorizo into small pieces as it browns.
  5. 5Once the chorizo is fully browned, pour off any excess grease if needed.
  6. 6Rinse and drain the black beans.
  7. 7Add the beans, salsa, and uncooked rice to the skillet.
  8. 8Stir them into the sweet potatoes and chorizo until everything is well combined.
  9. 9Add the chicken broth and stir briefly.
  10. 10Place a lid on the skillet and allow the contents to come to a boil.
  11. 11Turn the heat down to low and let the skillet simmer on low for 30 minutes, ensuring it is simmering the whole time.
  12. 12After 30 minutes, the rice should be tender and have absorbed all the liquid; if not, cover and cook for another 5-10 minutes.
  13. 13Turn off the heat, fluff the mixture with a fork.
  14. 14Sprinkle the shredded cheese on top.
  15. 15Return the lid to trap the residual heat and help the cheese melt.
  16. 16Slice the green onions while the cheese is melting.
  17. 17Sprinkle the sliced green onions on top and serve.

Ingredients

  • 1 Tbsp olive oil
  • 1 sweet potato (1 lb.)
  • 0.5 lb. Mexican chorizo
  • 1 15oz. can black beans
  • 1 cup uncooked long grain white rice
  • 1 cup salsa (red or green)
  • 1.75 cup chicken broth
  • 1 cup shredded cheese
  • 2 green onions

Equipment

large skilletlid

Tips

  • This recipe freezes super well, making it a great option for meal prepping.
  • You can use either green or red salsa, with green salsa often preferred for complimenting the sweet potatoes and chorizo.
  • If your chorizo releases a lot of grease, drain it off after browning.
  • Ensure the skillet is simmering throughout the 30 minutes of cooking the rice; adjust heat slightly if needed.
  • Using a thick, heavy skillet helps in thorough and even cooking.
  • If rice isn't tender after 30 minutes, cover and cook for another 5-10 minutes.
  • For a vegetarian option, use soy chorizo and veggie broth.