Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet

• Gluten free

• Meat

  • 6 oz Mexican pork chorizo

• Produce

  • 1/2 cup Black beans
  • 1 Cilantro
  • 1 Shallot or 1/4 onion, small
  • 1 Sweet potato, small

• Canned Goods

  • 1 3/4 cups Chicken broth

• Condiments

  • 1/2 cup Salsa verde

• Pasta & Grains

  • 1/2 cup White rice, long grain

• Oils & Vinegars

  • 1/2 tbsp Olive oil, Extra Virgin

Found on iowagirleats.com

Description

Ingredients

• 1/2 Tablespoon extra virgin olive oil
• 1 small sweet potato, peeled then chopped into 1/2” cubes (1-1/2 cups)
• 1 small shallot or 1/4 onion, chopped
• 6oz Mexican Pork Chorizo
• 1/2 cup black beans (1/2 a 15oz can)
• 1-3/4 cups chicken broth
• 1/2 cup salsa verde
• 1/2 cup long grain white rice
• chopped cilantro

Directions

• Add extra virgin olive oil to a large skillet over heat thats just a touch above medium. Add sweet potatoes and shallots then saute for 4-5 minutes, or until potatoes are just starting to turn tender. Add chorizo then turn heat up slightly and saute until cooked through, breaking chorizo up as it cooks. Add black beans, chicken broth, and salsa verde to the skillet then turn heat up to bring to a boil. Add rice then stir to combine, place a lid on top, turn heat down, and simmer until rice is tender, 15-18 minutes, adding a splash more chicken broth near the end if needed. Sprinkle with chopped cilantro then serve as is, or with tortilla chips or tortillas, and guacamole.