Chorizo Sweet Potato Skillet

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  1 tbsp Olive oil

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

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  1 lbs Sweet Potato, Baked, Flesh Only

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

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  0.5 lbs Chorizo, Pork
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  15 oz Beans, Black, Canned, Drained
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  1 cup White Rice
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  1 cup Salsa, Prepared, Red, Store-Bought
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  1.8 cup Low Sodium Chicken Broth
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  1 cup Mexican Blend Cheese
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  2 Green Onion (Scallion)(30g)

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 and stir briefly. Cover with a lid, increase heat to medium-high, and bring to a boil. Reduce heat to low and simmer covered for 30 minutes, maintaining a gentle, audible simmer—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 until the cheese melts.
7. 7Slice the green onions and sprinkle them over the skillet.
8. 8Divide the chorizo sweet potato skillet evenly into 6 airtight containers while hot. Cool to room temperature before refrigerating.