# Chorizo Sweet Potato Skillet

It only takes one skillet and a few ingredients to make this incredibly flavorful and filling Chorizo Sweet Potato Skillet.

- Servings: 6 servings
- Total time: 55 min
- Cuisine: Spanish
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- large skillet
- lid

## 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.

## Source

- Original video: https://www.budgetbytes.com/chorizo-sweet-potato-skillet/
- Recipe page: https://www.cliprecipe.com/recipe/8089fae9-d693-4610-8d7c-c88c1f76fdc5
- Extracted: 2026-01-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt