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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