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
Twisted 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!
Mexican Chorizo, Sweet Potato, Black Bean Rice Skillet
- 1 Tbs. extra virgin olive oil
- 1-2 Tbs. Twisted Pepper Jalapeño Cheddar Dip Mix, may substitute your favorite Mexican seasonings or taco seasonings
- 2 medium sweet potatoes, peeled and chopped into 1/2" cubes
- 1 lb. chorizo pork sausage
- 14 oz. can 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 black olives, etc. optional
- Heat olive oil in a large skillet over medium high heat. When the oil is hot, add the dip mix and sweet potatoes; sauté for 4-5 minutes, or until the sweet potatoes are almost fork-tender.
- Add the chorizo to the ingredients in the skillet, turning up the heat slightly; sauté until the chorizo is cooked throughout, crumbling it as it cooks, 8-10 minutes.
- Add the black beans, chicken broth, and salsa to the skillet, bringing the ingredients to a boil. Stir in the rice, cover the skillet with a lid. Turn down the heat, simmering until the rice is tender, 15-18 minutes, adding chicken broth, as needed.
- To serve, top with your favorite toppings.