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.
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!
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!
Made this for dinner last night and it was delicious!
I made this tonight and it was so so so good and super easy. Thanks for the recipe!
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!
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!
this is a great recipe. top marks, Thanks for sharing.
Simon
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.
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.)
This is so good! Thanks for sharing. I came to visit my mom and I’m making it for her tonight.
Just made this!!!! It was fantastic. Next is your chipotle bowls. MMm. Love Mexican made at home!
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
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.