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.
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.
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.
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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!
The Runner’s World cookbook has an awesome stir fry with shrimp, jerk seasoning, orange juice and the sweet potato-black bean combo!
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!
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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!
Any thoughts on how you might need to alter the amount of liquid if you swapped the white rice for brown rice or quinoa??
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!
DELISH! We had ours with sour cream and chips!
Thanks for the inspiration. In the making right now….
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?