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Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet is a simple weeknight supper with yummy Mexican flair.

Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet #glutenfree #dairyfree | iowagirleats.com

It’s time for another addition of things I’m currently loving! (Aka Friday Favorites on a Wednesday.) :)

Painted nails. I’ve never been a super girly girl – admittedly my favorite color is pink, but my favorite color to wear is black. Hollar if you hear me! Anyway, my nails are usually only painted for weddings and, wow, I guess just weddings, but I got a hot pink mani for Puerto Vallarta and am trying to continue the painted nail streak for as long as I can back at home. They just look so polished! (See what I did there?)

Whole Foods’ Garlic Guacamole. Normally I can’t justify paying a premium for pre-made snacks that I can easily make for way less at home, but my God is Whole Foods’ garlic guac on point! I couldn’t resist picking up a tub the other day and nearly demolished the entire thing in one sitting with carrot slices (and, ok, a boatload of tortilla chips, too.)

Decoy Sauvignon Blanc. I asked Ben if he was joking when he brought home a bottle of wine with a decoy on it last month (Charlotte’s Sex & The City apartment, anyone?) but holy cow this sauv blanc is one of the smoothest white wines we’ve ever tried. Perfect for pouring then sipping while watching…

House of Cards. Completely sucked in! If you need a new show (I know, I know, who needs a new show – I’m currently trying to unload 3 at the moment, and the Southern Charm premiere on Bravo is just weeks away, #firstworldproblems) be sure to make it HOC. Totally addicting, just like my final favorite thing at the moment, chorizo!

I’m not sure why it took me so long to hop on the chorizo bandwagon, but lately Ben and I have been tossing it in everything from Easy Chicken, Chorizo and Shrimp Paella, to chicken and potato hash, mini meatloaves, cheesy hash browns and the Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet I’m sharing with you today!

Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet #glutenfree #dairyfree | iowagirleats.com

Mexican pork chorizo is a sausage made from, you guessed it, pork, that’s slightly spicy and smoky, and seasoned with chili powder, garlic, cumin, oregano, and a teensy bit of clove or cinnamon. It’s fantastically unique and pairs perfectly with the flavors in this simple, weeknight-friendly supper that’s made in just one skillet for easy cleanup.

Chopped sweet potatoes and chorizo are sauteed then simmered with black beans, salsa verde, chicken broth, and rice then blanketed with fresh chopped cilantro and devoured as is or with tortilla chips or tortillas – don’t forget the garlicky guac.

Ben and I feel very fit when we order burrito bowls from Chipotle, which this dish resembles, but it all gets thrown out the window when we eat said bowls with tortilla chips instead of forks. Edible flatware, for the win! Seriously though, creamy rice with crunchy chips is so unbelievably satisfying. The combo of sweet potatoes and black beans is such a winner, too (hello –> these quesadillas!) and the addition of smokey, salty chorizo totally takes it up a notch!

Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet #glutenfree #dairyfree | iowagirleats.com

Start by peeling then chopping 1 small sweet potato into 1/2″ cubes – you’ll need 1-1/2 cups total.

Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet #glutenfree #dairyfree | iowagirleats.com

Add the sweet potatoes to a large skillet over heat that’s just a touch above medium with 1/2 Tablespoon extra virgin olive oil then saute until the potatoes are just starting to turn tender, 3-5 minutes. Add 6oz Mexican Pork Chorizo then turn the heat up slightly and saute until cooked through.

Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet #glutenfree #dairyfree | iowagirleats.com

This is the brand of chorizo we’ve been buying at the store. As always, check the labels on your chorizo to make sure it’s gluten-free too, if you need it!

Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet #glutenfree #dairyfree | iowagirleats.com

Once the chorizo is cooked through, add 1/2 cup black beans that have been drained and rinsed. This is the amount from 1/2 can black beans – freeze the other half for another dish!

Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet #glutenfree #dairyfree | iowagirleats.com

Finally add 1-3/4 cup chicken broth and 1/2 cup salsa verde and turn the heat up to bring the liquid to a boil.

Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet #glutenfree #dairyfree | iowagirleats.com

This is my double whammy flavor punch combo! I love cooking rice in chicken broth to give it flavor, and the addition of salsa verde goes great with the sweet potatoes and smoky chorizo. Normally I’m a Herdez salsa verde girl, but I recently picked up the HyVee version the other day and it has totally won me over.

Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet #glutenfree #dairyfree | iowagirleats.com

Last step is to add 1/2 cup long grain white rice then place a lid on top, turn the heat down, and then simmer until the rice is tender, 15-20 minutes.

Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet #glutenfree #dairyfree | iowagirleats.com

Sprinkle with tons of chopped cilantro (seriously, it really makes the dish!) then serve!

Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet #glutenfree #dairyfree | iowagirleats.com

Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet

Description

Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet is a simple weeknight supper with yummy Mexican flair.

Ingredients

serves 5-6

  • 1/2 Tablespoon extra virgin olive oil
  • 1 small sweet potato, peeled then chopped into 1/2” cubes (1-1/2 cups)
  • 1 small shallot or 1/4 onion, chopped
  • 6oz Mexican Pork Chorizo
  • 1/2 cup black beans (1/2 a 15oz can)
  • 1-3/4 cups chicken broth
  • 1/2 cup salsa verde
  • 1/2 cup long grain white rice
  • chopped cilantro

Directions

  1. 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.
  2. 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 down, 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.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

 

As I mentioned, I ate this dish as is in a bowl, and then again with chips and guacamole, while Ben spooned some onto tortillas and ate like tacos with guac and salsa. However you enjoy it – you can’t go wrong!

Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet #glutenfree #dairyfree | iowagirleats.com