Recipe

Dinner

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Cooking Oil
Orange Sweet Potatoes
, peeled then chopped into ½” cubes, ~1½ cups
Shallots | Small Onions
, chopped
Chorizo
, pork
Canned Black Beans
, drained and rinsed
Chicken Broth
Salsa Verde
Long Grain White Rice
Fresh Cilantro
, chopped

Chorizo, Sweet Potato & Black Bean Rice Skillet

Total time: 40 min
Servings: 6
Equipment: Stove
  • 1 tsp. Cooking Oil
  • 1 Orange Sweet Potatoes, peeled then chopped into ½” cubes, ~1½ cups
  • 1 Shallots | Small Onions, chopped
  • 6 oz. Chorizo, pork
  • 1/2 c. Canned Black Beans, drained and rinsed
  • 7/4 c. Chicken Broth
  • 1/2 c. Salsa Verde
  • 1/2 c. Long Grain White Rice
  • 1 tsp. Fresh Cilantro, chopped
  • Add extra virgin olive oil to a large skillet over a heat that's just a touch above medium. Add sweet potatoes and shallots, then sauté for 4–5 minutes, or until potatoes are just starting to turn tender.
  • Add chorizo, then turn heat up slightly and sauté until cooked through, breaking chorizo up as it cooks.
  • Add black beans, chicken broth, and salsa verde to the skillet, then turn heat up to bring to a boil. Add rice then stir to combine, place a lid on top, turn heat to low and simmer until rice is tender, 15–18 minutes, adding a splash more chicken broth near the end if needed.
  • Sprinkle with chopped cilantro then serve as is, or with tortilla chips or tortillas, and guacamole.