Chorizo Sweet Potato Skillet

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Sweet Potato, Baked, Flesh Only(454g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Chorizo, Pork(227g)
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  Beans, Black, Canned, Drained(425g)
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  White Rice(240g)
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  Salsa, Prepared, Red, Store-Bought(240g)
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  Low Sodium Chicken Broth(420g)
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  Mexican Blend Cheese(240g)
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  Green Onion (Scallion)

Instructions

1. 1Peel and dice the sweet potato into ½- to ¾-inch cubes. Heat olive oil in a large skillet over medium heat, then add the sweet potato cubes. Sauté for 5 minutes, stirring occasionally, until the sweet potatoes begin to soften.
2. 2Squeeze the chorizo out of its casing directly into the skillet, breaking it into small pieces as you add it. Cook for 6–8 minutes over medium heat, stirring frequently and breaking apart any larger chunks, until the chorizo is fully browned and no pink remains.
3. 3Pour off excess grease from the skillet if needed. Rinse and drain the black beans, then add them to the skillet along with the salsa and uncooked rice. Stir until everything is evenly combined.
4. 4Pour the chicken broth into the skillet, stir briefly, then cover with a lid. Increase heat to medium-high and bring to a boil, then reduce heat to low. Simmer covered for 30 minutes, maintaining a gentle, audible simmer the entire time—adjust heat as needed to keep liquid bubbling quietly.
5. 5After 30 minutes, the rice should be tender and the liquid fully absorbed. Remove from heat and fluff the mixture with a fork.
6. 6Sprinkle the Mexican blend cheese evenly over the top, replace the lid, and let sit for 2 minutes to allow residual heat to melt the cheese.
7. 7While the cheese melts, slice the green onions. Sprinkle them over the top of the skillet.
8. 8Divide the chorizo sweet potato skillet evenly into 6 airtight containers while hot. Cool to room temperature before refrigerating.