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