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
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Chorizo, Sweet Potato and Black Bean Rice Skillet
Description
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!
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
- 1-3/4 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.
Susie 02.15.2024
I have some leftover roasted sweet potatoes. Can I just add those at the end instead of make new ones?
Kristin 02.15.2024
Absolutely!
Jane Kirchner 02.15.2024
Favorite gluten free salsa verde? Thank you!
Kristin 02.15.2024
I like Herdez!
Leone 11.01.2023
Made it last night and we really loved flavors. I did double the recipe because I wanted leftovers. Glad I did! So delicious
Kristin 11.02.2023
I’m thrilled to hear that, Leone! Thank you so much for your feedback and recipe rating!
Nicole 08.30.2022
Yum! Everyone enjoyed this! I used ground chicken and seasoned it with chorizo seasoning. It’s relatively healthy and filling. I will say, I found the serving size to be slightly overstated. I think it is more like 3-4 servings. I’ll need to double it for next time (because there will be a next time!).
Kristin 09.01.2022
So glad this meal is repeat-worthy at your house, Nicole! Thank you so much for your feedback and recipe rating!
Cindy 08.05.2022
I made this last night with the plan of bringing the leftovers to our camping weekend. LOVED it, so easy and tasty – thank you!!!!
Kristin 08.12.2022
Thrilled to hear it, Cindy!
Arianna 11.18.2020
I adore this dish. We double the recipe and use it all week. In breakfast burritos with eggs, in tacos for lunch, and by itself for dinner. It’s in weekly rotation and one of my family’s favorite meals. Thanks!!
Haitch 05.13.2020
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!
Ari 03.25.2019
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!
Marta 05.13.2018
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!
Shanna Stosak 10.12.2022
Can you substitute cauliflower rice?
Kristin 10.13.2022
Hi Shanna! You could but you’d need to cut down on the broth and cook time.
Cinco de Mayo favorite recipes - Piper Cooks 11.28.2017
[…] Southwestern Chopped Salad by the Garden Grazer Chicken Fajita Sizzling Salad by Iowa Girl Eats Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet by Iowa Girl Eats Salsa Verde & Pico De Gallo by Piper Cooks […]
Paige 08.10.2017
Can you sub brown rice in this?
Kelly 06.21.2017
Making this right now with Uptons Chorizo Seitan. Smells great!
Marlene 06.08.2017
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.
Sherri 05.29.2017
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.
Kely 01.17.2017
Do you have the nutritional information for this recipe? It was soo tasty, thanks for sharing!