I’m loving these one skillet meals not only because they’re so easy to make, but because they’re so easy to eat. Instead of filling my plate with a main dish and a couple of sides, I’ve got everything I need in one bowl. Carbs, fiber, protein, vegetables, and CHEESE. Ha, jk (not jk).
Anyway. Since making my Chorizo & Sweet Potato Enchiladas over three years ago, I’ve been in love with that flavor combination. Spicy Mexican Chorizo and the subtle sweetness of sweet potatoes go so incredibly well together and I just can’t get enough of it. So, for this skillet meal I paired up the famous flavor duo and cooked them together with rice, black beans, and green salsa (the same method used for the Southwest Chicken Skillet). I don’t know if there’s an easier way to pack in so much flavor with so little effort.
And, BONUS, this one freezes super duper well, so it’s a great candidate for stocking your freezer with ready to reheat meals!
Chorizo Sweet Potato Skillet
- 1 Tbsp olive oil $0.16
- 1 medium (1 lb.) sweet potato $0.99
- ½ lb. Mexican chorizo $1.67
- 1 (15 oz.) can black beans $1.19
- 1 cup uncooked long grain white rice $0.33
- 1 cup salsa (green or red) $1.54
- 1¾ cup chicken broth $0.23
- 1 cup shredded cheese $1.20
- 2-3 green onions, sliced $0.26
- Peel and dice the sweet potato into ½ to ¾ 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).
- Squeeze the chorizo out of its casing into the skillet 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.
Step by Step Photos
First, peel and cut the sweet potato into 1/2-3/4 inch cubes. The easiest way to do this is to first cut the sweet potato into rounds, then cut the rounds into cubes. If a few of your rounds are about the same size, you can stack them before cutting them crosswise into cubes. Making the cubes too big will prevent them from cooking through completely, so make sure not to go any larger than about 3/4 inch. Mine were on the large side (and this is a close up).
Sauté the sweet potato cubes in a large skillet with 1 Tbsp olive oil over medium heat for about five minutes. You want them to cook about half way through at this point. You’ll notice that they turn a little bit darker and slightly translucent as they begin to soften.
This is the type of chorizo I use. I only used two links, which is about 1/2 lb. Johnsonville is a large national brand and is available in most major super markets. It’s basically just pork sausage seasoned with Mexican spices. If buying another brand, make sure to check the ingredients and package well because not all chorizo is created equal (I bought some in a “tube” once and it was VERY fatty and not very pleasant).
Squeeze the chorizo out of the casing into the skillet and continue to sauté until the chorizo is fully browned. If your chorizo has let off a lot of grease, you may want to drain it from the skillet at this point.
Next add one cup of your favorite salsa and one 15-oz. can of black beans (rinsed and drained). I decided to use a green salsa for this recipe because I didn’t have any poblano peppers like in my original enchilada recipe. This salsa was on sale and it turned out pretty good!
In addition to the salsa and beans, also add one cup of uncooked long grain white rice. Stir all of these ingredients together until they are very well mixed. (Brown rice can not be easily substituted for white rice in this recipe. The liquid and cooking time would need to be increased if using brown rice, but I haven’t experimented with the ratios.)
Lastly, add 1 3/4 cup chicken broth to the skillet. Give it a quick stir.
Place the lid on the skillet and allow it to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer (with the lid on) for 30 minutes. Make sure you can hear it simmering the whole time. Every range will have its “sweet spot” heat setting where the skillet will be simmering, but not so hot that the bottom scorches. Mine is just slightly above the low setting. Using a thick, heavy skillet will help it to cook thoroughly and evenly, too.
After 30 minutes, the rice should be tender and all of the liquid absorbed. If it isn’t, cover it back up and let it go for another 5-10 minutes. Like I said, every skillet/range is different. If the heat was set too low, it will take just a bit longer. If it was too high, it may be sticking to the bottom of the skillet.
Once the rice is tender and it has absorbed all the liquid, turn off the heat and fluff it up with a fork to mix the ingredients back together.
Sprinkle the shredded cheese on top, then cover it back up with the lid. This will trap the residual heat and melt the cheese. Slice the green onions while the cheese is melting, then sprinkle them on top.
Boxed skillet meals ain’t got nuthin’ on this!
Oh man, I already want to make a second batch!