Chorizo Sweet Potato Skillet
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
35247 kcal
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Course
Main Course
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Cuisine
American, International
Chorizo Sweet Potato Skillet
Description
The recipe begins by sautéing small cubes of sweet potato in olive oil until partially tender. Mexican chorizo is added and cooked, broken into small bits, releasing rich, spiced flavors that coat the sweet potatoes. Drain excess grease if needed before adding rinsed black beans, salsa, and uncooked white rice. Chicken broth is poured in to provide liquid for cooking the rice and blending flavors. The mixture simmers covered on low heat for about 30 minutes until the rice is cooked and the sweet potatoes are fully tender. The skillet is finished by topping with shredded cheese and sliced green onions to add creamy and fresh elements that complement the spicy, smoky chorizo and sweet potatoes. The dish brings together a balance of textures and flavors in one pan.
You can use either red or green salsa based on preference; green salsa pairs well with the sweetness of the potatoes and richness of the chorizo.
Ingredients
- 1 Tbsp olive oil $0.13
- 1 sweet potato $1.50, 1 lb
- 1/2 lb. Mexican chorizo $2.75
- 1 oz. can black beans $0.59
- 1 cup long grain white rice $0.33, uncooked
- 1 cup salsa $0.46, red or green
- 1.75 cup chicken broth $0.23
- 1 cup cheese $0.90, shredded
- 2-3 green onion $0.20, sliced
Instructions
- Peel and dice the sweet potato into 1/2 to 3/4 inch cubes (size matters, make them small). Sauté the sweet potato cubes in a large skillet with olive oil over medium heat for about 5 minutes, or until the sweet potatoes have softened about half way through (they'll cook more later).
- Add the chorizo to the skillet (squeeze it out of its casing if it came in links) with the sweet potatoes. Sauté the chorizo and sweet potatoes together, breaking the chorizo up into small pieces as it browns.
- Once the chorizo is fully browned, pour off any excess grease if needed. Rinse and drain the black beans. Add the beans, salsa, and uncooked rice to the skillet. Stir them into the sweet potatoes and chorizo until everything is well combined.
- Add the chicken broth, stir briefly, then place a lid on the skillet. Allow the contents of the skillet to come up to a boil, then turn the heat down to low. Let the skillet simmer on low for 30 minutes. Make sure it is simmering the whole time (you should be able to hear it quietly simmer away). If it is not, turn the heat up slightly.
- After 30 minutes the rice should be tender and have absorbed all of the liquid. Turn off the heat, fluff the mixture, sprinkle the cheese on top, then return the lid to trap the residual heat and help the cheese melt. Slice the green onions while the cheese is melting, then sprinkle them on top and serve.
Notes
- Choose green salsa to complement the sweet potatoes and chorizo, though red salsa works as well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 35247 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 352.47kcal | 18% |
| Carbohydrates | 52.42g | 17% |
| Protein | 18.27g | 37% |
| Fat | 19.22g | 30% |
| Sodium | 1442.95mg | 60% |
| Fiber | 6.42g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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