One-Skillet Mexican Chorizo, Sweet Potato and Black Bean Rice Dinner

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One-Skillet Chorizo, Sweet Potato, and Black Bean Rice Dinner

You can be sure that sizzling Chorizo and Jalapeno Cheddar are smells that people will come-a-runnin’ for. I learned that at the Kansas State Fair this year when I fired up my skillet and started cooking. They came in droves! That’s because this one-skillet meal is easy to whip up for State Fair Sampling or for a flavor-packed weeknight meal. And with the spices of Twisted Pepper’s Jalapeno Dip Mix ready to go, dinner is practically done! #oneskilletmeal #chorizo 

One-Skillet Chorizo, Sweet Potato, and Black Bean Rice DinnerTwisted Pepper Dip Mix Makes This Skillet TOO Easy

Lucky for you, the flavor combinations of spicy jalapeno and sharp cheddar cheese that really make this dish pop will require no effort at all. Thanks to Twisted Pepper Jalapeño Cheddar Dip Mix, this part is a breeze. Just saute your sweet potatoes in a little oil and the dip mix before adding your chorizo. All of these flavors will come together in an irresistable aroma and your skillet will be well on its way to done.

One-Skillet Meals are Priceless

Once your chorizo is browned off and your sweet potatoes are fork tender, you’ll cook the rice and beans right in that delicious cheddar jalapeno chorizo mixture. Just stir in 2-3 cups of chicken broth with 1/2 cup jasmine or basmati rice and add a cup of salsa verde (for MORE flavor). In the time it takes to set the table and gather the fam, you’ll have this one-skillet meal ready to serve up with your favorite Mexican toppings!

One-Skillet Mexican Chorizo, Sweet Potato, and Black Bean Rice Dinner

Printable Recipe:

Mexican Chorizo, Sweet Potato, Black Bean Rice Skillet

Course Main Course
Cuisine Mexican
Keyword chorizo, skillet

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1-2 Tbs. Twisted Pepper Jalapeño Cheddar Dip Mix
  • 1 medium sweet potato peeled and chopped into 1/2” cubes
  • 8 oz. Mexican Pork Chorizo
  • 1 cup black beans drained and rinsed
  • 2-3 cups chicken broth
  • 1 cup salsa verde
  • 1/2 cup jasmine or basmati rice
  • Your favorite toppings such as chopped fresh cilantro, sour cream, shredded cheese, sliced olives, guacamole, tortilla chips

Instructions

  1. Heat olive oil in a large skillet over medium high heat. When oil is hot, add dip mix and sweet potatoes; sauté for 4-5 minutes, or until potatoes are just about fork-tender.
  2. Add chorizo to skillet, turning up the heat slightly; sauté until chorizo is cooked through, breaking it up as it cooks.
  3. Add black beans, chicken broth, and salsa to the skillet, bringing ingredients to a boil. Stir in rice, cover skillet with a lid; turn heat down, and simmer until rice is tender, 15-18 minutes, adding chicken broth, as needed.
  4. To serve, top with your favorite toppings.

Let’s Get You Cookin’,
Chef Alli

*This recipe was featured at the 2018 Kansas State Fair on behalf of From the Land of Kansas and Twisted Pepper Co.

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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