Recipe

Chorizo, Sweet Potato and Black Bean Rice Skillet

• 1/2 tbsp. Extra Virgin Olive Oil
• 1 Sweet Potatoes, peeled then chopped into 1/2” cubes, ~1-1/2 cups
• 1 Shallot | Small Onion, chopped
• 6 oz. Chorizo, pork
• 1/2 c. Black Beans
• 7/4 c. Chicken Broth
• 1/2 c. Salsa Verde
• 1/2 c. Long Grain White Rice
• 1 tsp. Fresh Cilantro (Coriander), chopped

• Add extra virgin olive oil to a large skillet over heat that's just a touch above medium. Add sweet potatoes and shallots then saute for 4-5 minutes, or until potatoes are just starting to turn tender. Add chorizo then turn heat up slightly and saute 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.