Chorizo, Sweet Potato and Black Bean Rice Skillet Recipe

This skillet dish is a delicious and easy one-pan meal packed with flavor and protein. Sweet potatoes add a touch of sweetness, chorizo brings a savory kick, and black beans provide a dose of fiber.

Ingredients:

  • 1/2 tablespoon olive oil
  • 1 small sweet potato, peeled and chopped into 1/2-inch cubes (about 1.5 cups)
  • 1/2 small onion, chopped
  • 6 ounces Mexican chorizo sausage, casings removed
  • 1/2 cup black beans, rinsed and drained
  • 1 (15-ounce) can low-sodium chicken broth
  • 1/2 cup salsa verde (or your favorite salsa)
  • 1/2 cup long-grain white rice
  • Chopped fresh cilantro, for serving (optional)
  • Lime wedges, for serving (optional)

Instructions:

  • Heat olive oil in a large skillet over medium-high heat. Add the diced sweet potato and onion. Cook for 5 minutes, or until the potatoes are starting to soften.
  • Add the chorizo sausage to the pan, breaking it up with a spoon as it cooks. Continue cooking for 4-5 minutes, or until the chorizo is browned and cooked through.
  • Stir in the rinsed and drained black beans, chicken broth, and salsa verde. Bring to a boil over high heat.
  • Add the rice and stir to combine. Reduce heat to low, cover the skillet with a lid, and simmer for 15-18 minutes, or until the rice is cooked and fluffy and the liquid has been absorbed.
  • Remove the skillet from the heat and let it stand for 5 minutes before fluffing the rice with a fork.
  • Serve the skillet topped with chopped fresh cilantro and lime wedges, if desired.

Tips:

  • You can substitute brown rice for white rice for a more nutty flavor and added fiber. Just be aware that brown rice will take a bit longer to cook, so you may need to add an additional 1/4 cup of chicken broth.
  • Don’t like spicy food? You can use a mild salsa verde or even a regular tomato salsa.
  • For a vegetarian option, simply omit the chorizo sausage. You can add in an extra 1/2 cup of black beans or another protein source, such as crumbled tofu or tempeh.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this easy and flavorful skillet meal!

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