I just love meals that get made all in one pot (or skillet) My kids do a pretty good job of doing the dishes each night, but the pots and pans always seem to stack up along the side of the sink ... for days, until somebody (me!) finally just washes them all by hand. Sound Familiar?
That makes meals that get made all in one pan even more appealing, because that means less work for me.
You are going to love this recipe. Aside from chopping the sweet potato there is almost no prep-work and while dinner simmers away on the stove, you have lots of time to prepare a green salad, or read a good book.
The sweetness of the potato mixed with the spice of the chorizo is an incredible compliment and I use green salsa in my recipe, because I think that combination with the tartness of the tomatillo salsa just brings everything together like a spicy gift in a skillet.
I made this on a Saturday and it was such a HUGE hit with my family that I put it on menu plan for the upcoming week and bumped the spaghetti. It was incredible.
Ingredients
1 Tbsp olive oil
1 medium sweet potato (1 lb.)
1/2 lb Mexican chorizo
15 oz can black beans (drained and rinsed)
1 cup uncooked long grain rice (whole grain brown rice preferred)
1 cup salsa (red or green)
1 3/4 cup chicken broth
1 cup shredded cheese
2-3 green onions, sliced
Directions
Peel and dice the sweet potato into 1/2 to 3/4 inch cubes.
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.
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.
