Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet is a simple weeknight supper 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 to dips, plus the Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet I’m sharing with you today. It is SUCH an easy way to add unexpected flavor to an otherwise ho hum dish!
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 cleanup.
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 – you’ll need 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 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.
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 if you need it!
Once the chorizo is cooked through, add 1/2 cup canned black beans that have been drained and rinsed.
Finally add 1-3/4 cup chicken broth and 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 (seriously, it really makes the dish!) then serve!
Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet
Description
Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet is a simple weeknight supper made in just 1 skillet. Filling and packed with flavor!
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 1/4 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
- 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 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.
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!
Just made your paella last night – it was AMAZING!! I doubled the recipe so we’d have plenty of leftovers for lunch. My husband couldn’t stop raving about it. Now, I have to add this to the dinner menu for next week!
I love this skillet girl :) So hearty with amazing flavors! PINNED
You had me at “Mexican” :)…I love Mexican food and the twist on this recipe sounds like something worth trying out.
I love how you can serve this multiple ways. A meal that can be reinvented a few times as leftovers is always a good thing. Plus it looks amazing!!
I absolutely love sweet potatoes and chorizo has become a new favorite of mine, too…so in other words, I’m SOLD! I can’t wait to try this! Even better that it’s a one skilelt meal that comes together in a flash.
Would this be good with just regular potatoes? My husband isn’t a fan of sweet potatoes…
I have loved chorizo since studying in Mexico in 2004, it’s SO good! Although the kind you’ve been getting from the grocery store is definitely not bad, I’d highly (HIGHLY) recommend going to a local Mexican grocery store and getting some of their chorizo. I used to live in WDM, but can’t remember the name of the tienda I went to for my Mexican ingredients. Luckily there are plenty in the area.
Love this twist on my CRACK, your Crunchy Taco Hamburger Helper!
Hi Kristin, this looks tasty but I was wondering–do the sweet potatoes make it sweet or do the chorizo and salsa balance them out? We don’t like sweet potato fries because of that sweetness, so that’s a concern for us.
I have made this twice now, super delicious! In my opinion, the sweet potatoes add texture, but not sweetness. The chorizo certainly has a kick as well.
I am with ya! Yesterday i splurged and got my house cleaned, bought fresh flowers and had a mani pedi with pink for my toes!!!!
But not with ya on the chirizo front! I am under the impression its worse than hot dogs in what processed PARTS are in it and I cant get passed that. Maybe you can help me out if I am wrong!
Pink it is!
And just like that, I know exactly what I’m having for dinner tonight. The real bonus is that I don’t have to stop at the store for a single thing!
But more importantly, I sort of DO need a show to watch, and when attempting to find one over the weekend, I gave Southern Charm a whirl. I may or may not have watched the entire first season on Sunday (spoiler: I totally did), excluding the reunion and deleted scenes, which I promptly watched on Monday night prior to the Vanderpump Rules reunion. #noshame
Loving all of these Mexican dishes! I made your roasted poblano salsa last night and it was ridiculously good! I’m so looking forward to eating the leftovers when I get home this evening!
Oh Yum! I too am on the nail kick- wish it would last longer on my nails without chipping. Agreed on not buying things you can easily make at home, I secretly hate when someone comes to my house for a gathering and brings store bought guac- I can make it for cheaper than that, healthier and tastier!
Also- edible silverware for the win- for sure!
Totally obsessed with HOC. but I’m not sure why because some of the political babble goes right over my head. I stay because it’s a freakin’ train wreck and I pray our government is not like it.
I’m kind of afraid of chorizo. is it spicy?
Thanks for the inspiration. In the making right now….
DELISH! We had ours with sour cream and chips!
So yummy! Made with shredded pork I already had so did less pork and more black beans. My new hot dip to serve with chips! A little guacamole on the side is perfect!!
Thanks!
Any thoughts on how you might need to alter the amount of liquid if you swapped the white rice for brown rice or quinoa??
I’m so excited for Southern Charm, it’s stupid. It will be interesting to see if Charles(?) and the redhead stayed together. Such a classy couple.
And apparently I need to get Netflix b/c everyone is talking about HOC!
Woo Hoo Decoy!
Their red blend is my fiancés favorite wine! We also drink their Chardonnay and Cabernet on the regular. We took a tour of the Duckhorn winery when we were in Napa 2 years ago and fell even more in love with the brand! Try them all – you won’t be sorry!
I just started Parenthood from episode 1…today…7 seasons await!
The Runner’s World cookbook has an awesome stir fry with shrimp, jerk seasoning, orange juice and the sweet potato-black bean combo!
This looks amazing! And I’m finally convinced I need to buy a cast iron skillet. Ugh – I guess that will have to be my next big purchase!
You should try Jamberry nail wraps. They are awesome and can be applied during a nap time and there is no down time to wait for them to dry and they are SO FUN! Check out my friend, Laura’s, page.
THEY ARE AWESOME!
AND they are gluten-free. haha I never knew that would be something to worry about with nail wraps!
Huge longtime fan of your blog. Please turn off all the video ads!!!
Kristin! We made this tonight and LOVED it. Thanks for the great weeknight recipe. He was thrilled to see chorizo on the menu!! And I LOVED it with the sweet potatoes and salsa verde.
Made this last night and my husband and I loved it! Added a little extra chorizo. I loved the combo of that with the sweet potato.
Made this for dinner tonight. Had to sub a few things. I had kielbasa and regular salsa on hand and I added a full cup of rice and more liquid. It was still very good. It made TONS. We will be eating it for lunch tomorrow, too.
Super yummy! But mine did not come out as fluffy as yours! It was quite wet…?
Still yum! Did Lincoln eat it? It was nice and spicy…but too much for my toddler. haha
Just made this!!!! It was fantastic. Next is your chipotle bowls. MMm. Love Mexican made at home!
This is so good! Thanks for sharing. I came to visit my mom and I’m making it for her tonight.
Have you tried Fareway’s chorizo? I used to live in the southwest (Tucson, to be specific), and the chorizo at Fareway is more like what I’d get there than the ubiquitous puerco tubes. (Plus, it’s not made with glands and other random bits, just regular meat – there’s a reason the tubes are so cheap!) It’s not got as much a cinnamon note, but neither did the chorizo in Tucson. (Of course, that could be a regional variation thing.)
Looking to make this for a party this weekend- sounds amazing. Have you tried making it without the rice? (I try to be grain free) If I do it without rice, i am assuming that I would just need to leave out the broth as well and not the salsa? Any input would be appreciated.
this is a great recipe. top marks, Thanks for sharing.
Simon
Made this for the first time today. Doubled it for company and barely had enough for leftovers! My daughter even asked for seconds. Amazing blend of flavors and so hearty.
So glad you enjoyed it, and love that your daughter wanted more. Thanks so much for the feedback!
I cant believe how incredibly easy this was to prepare, and how delicious this was … Yum, yum, yum! Will be making this again for sure!
I made this tonight and it was so so so good and super easy. Thanks for the recipe!
Made this for dinner last night and it was delicious!
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I just made this tonight and it was fabulous! I got a sweet potato the size of a baby’s head (if the poor baby had an elongated, sweet-potato shaped head) from my CSA and was wondering what to do . . . also had some good turkey chorizo that we get locally . . . so Googled those ingredients and this recipe came up. So glad it did! I doubled the recipe (and still used only half the potato) and used brown rather than white rice, which I cooked for about 20 minutes before adding. I think salsa verde is a great cooking ingredient, too!
Yum!! Sounds delicious – love the sounds of that turkey chorizo, too!
What about cheese? Have you tried it with any?
I haven’t paired this recipe with cheese, but I bet Cotija would be awesome paired with it!
Do you have the nutritional information for this recipe? It was soo tasty, thanks for sharing!
Found this recipe when trying to find something to make using some ingredients I had on hand. I was skeptical with sweet potatoes and chorizo, but this was awesome! I didn’t have the salsa verde, so I used regular salsa instead and it was great! Served in soft tortilla shells with a little sour cream and cheese.
Wow! This is the best recipe I’ve tried. I used soy chorizo and 1/2 cup of boullion, I cup of cooked rice.
I had some sweet potato chips than made a burrito. Yummy good stuff.
Making this right now with Uptons Chorizo Seitan. Smells great!
Can you sub brown rice in this?
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Made this for dinner tonight. It was yummy and a great hit with my husband. I really liked it in a corn tortilla, with a little salsa and cheese. Will definitely be making this again!
This is one of my favorite go-to meals for prepping! The flavors are amazing. The only thing I do differently is swap the rice for tri-colored quinoa. I have to add a little more chicken broth or water, and after simmering for 45 minutes I let it sit on the stove for another hour, covered. It freezes well for lunch prep, too. I ate some today and my co-worker wanted to steal it!
Fantastic recipe turned into a flavor-packed yummy meal! We didn’t have salsa verde so subbed a smaller tin of chopped baby Roma tomatoes and ate every last bit. Have saved the recipe for future meals, thank you!