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.
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!
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!
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
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!
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.
Love this twist on my CRACK, your Crunchy Taco Hamburger Helper!
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.
Would this be good with just regular potatoes? My husband isn’t a fan of sweet potatoes…
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.
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!!
You had me at “Mexican” :)…I love Mexican food and the twist on this recipe sounds like something worth trying out.
I love this skillet girl :) So hearty with amazing flavors! PINNED
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!