Chorizo, Sweet Potato and Black Bean Rice Skillet is a simple yet impressively delicious recipe that's made in just 1 skillet. Filling and packed with flavor!
Time to jump on the chorizo bandwagon if you haven’t already. Join me on this delicious ride, won’t you?
That is to say, lately I’ve been tossing chorizo into everything from paella to nachos, avocado toasts and dips, plus the Chorizo, Sweet Potato and Black Bean Rice Skillet I’m sharing with you today.
Chorizo is such an easy way to add unexpected flavor to an otherwise ho hum dish, as this recipe proves!
Mexican Pork Chorizo = Big Flavor
Mexican pork chorizo is a slightly spicy and smoky sausage that’s 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 clean up.
Chopped sweet potatoes and chorizo are sauteed then simmered with black beans, salsa verde, chicken broth, and rice then blanketed with fresh cilantro and devoured as is or with tortilla chips or tortillas. So good and easy too. I’ll show ya!
How to Make this Recipe
Start by peeling then chopping 1 small sweet potato into 1/2″ cubes – about 1-1/2 cups total.
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 become slightly tender, 3-5 minutes.
Add 6oz Mexican Pork Chorizo then turn the heat up slightly and saute until cooked through.
This is the brand of chorizo I like – as always, check the labels on your chorizo to make sure it’s gluten free if you need it!
Once the chorizo is cooked through, add 1/2 cup canned black beans that have been drained and rinsed.
Finally stream in 1-3/4 cup chicken broth plus 1/2 cup salsa verde then turn the heat up to bring the liquid to a boil.
Last step is to add 1/2 cup long grain white rice then place a lid on top, turn the heat down, and simmer until the rice is tender, 15-20 minutes.
Sprinkle with tons of chopped cilantro (it really makes the dish!) then serve.
We normally eat this dish scooped into bowls then topped with guacamole and extra salsa verde, but it’s also delicious dunked into with crispy tortilla chips. YUM. However you serve it – enjoy!
More Savory Sweet Potato Recipes
- Black Bean and Sweet Potato Enchilada Skillet
- Roasted Sweet Potato Black Bean Bowls with Chili-Lime Dressing
- Steak and Sweet Potato Bowls with Avocado-Cilantro Drizzle
- BBQ Chicken Stuffed Sweet Potatoes
- Thai-Style Sweet Potato Curry
Equipment
Ingredients
- 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 1/2 small onion, chopped
- 6 oz Mexican Pork Chorizo
- 1/2 cup black beans
- 1-3/4 cups chicken broth
- 1/2 cup salsa verde
- 1/2 cup long grain white rice, Lundberg recommended
- chopped cilantro
Directions
- 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Did anyone cook the chorizo beforehand? I couldn’t get mine to cook through and scorched the pan with black rendering twice. Had to toss the whole thing.
Hi there! Fattier brands of chorizo can appear uncooked even when the meat is actually cooked through. What brand did you use?
So satisfying when you need a little Mexico in your life! I ate it with just cilantro and a little diced avocado on top. The secret is the right chorizo. In Central Texas it’s Apco Chorizo Especial!
Sounds so delicious, Cheryl!! Thank you so much for your feedback and recipe rating!
I only have brown rice … thoughts on how to alter the recipe?
Hey Kacie! Long grain brown rice will take double the amount of cooking time, which would cause the sweet potatoes to overcook, so I might cook the rice separately then stir the components together at the end.
Great! Thanks so much for replying. It’s on my menu plan for the week!
You got it, Kacie — enjoy!
Delicious!! Definitely going on our recipe rotation. Thanks for the great website.
I’m thrilled to hear that, Marti! Thank you so much for your feedback and recipe rating!
I found this by searching for recipes using black beans and wow! There is so much flavor and it was so easy to make. We will have leftovers for the week! Adding it to our rotation.
YAY!! So glad to hear this, Gabbie! Thank you so much for your feedback and recipe rating!
I doubled the recipe for leftovers and it was SO good. Only thing was none of my liquid boiled off so it was more like a chili…. Not sure if that was the goal or not, but it was delicious!
I’m thrilled to hear that, Adri!
I have some leftover roasted sweet potatoes. Can I just add those at the end instead of make new ones?
Absolutely!