Mexican Chorizo, Sweet Potato, Black Bean Rice Skillet
This one-skillet meal is easy to whip up for a flavor-packed weeknight meal. We love all the textures and flavors of chorizo, black beans, and sweet potatoes with rice.
1-2Tbs.Twisted Pepper Jalapeño Cheddar Dip Mix, may substitute your favorite Mexican seasonings or taco seasonings
2medium sweet potatoes, peeled and chopped into 1/2" cubes
1lb.chorizo pork sausage
14 oz. can black beans, drained and rinsed
2-3cupschicken broth
1cupsalsa verde
1/2cupjasmine or basmati rice
your favorite toppings, such as chopped fresh cilantro, sour cream, shredded cheese, sliced black olives, etc. optional
Instructions
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.