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Chorizo, Sweet Potato and Black Bean Rice Skillet
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!
Servings 6
Calories 220kcal
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
Instructions
- 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
Calories: 220kcal | Carbohydrates: 26g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 614mg | Potassium: 260mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5616IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg