I created this Chorizo Sweet Potato Skillet around a single pantry trick that brings sweet potatoes and black beans together with rice into a simple Mexican-style weeknight supper.
I keep coming back to this Southwest Sweet Potato Black Bean And Rice Skillet because it feels like a cheat code for busy nights. I love that the sweet potato and black beans give it texture and pop, while the Rice Skillet vibe makes it one-pan easy but still exciting.
I don’t pretend it looks perfect, it kind of bubbles and gets messy, and thats the point. Every bite makes me curious what little tweak I should try next, and i’m weirdly proud when friends ask where I found it, like I snuck something brilliant into dinner.
Ingredients
- Chorizo: spicy, fatty pork sausage it’s a great source of protein, adds smoky depth.
- Sweet potato: starchy, sweet, high in fiber and vitamin A it balances savory chorizo.
- Black beans: plant based protein and fiber, creamy texture, adds earthy flavor and bulk.
- Rice: neutral carb base that soaks up juices, makes meal filling and comforting.
- Red bell pepper: sweet, crunchy, adds color plus vitamin C, lightly sweet notes.
- Onion: aromatic, gives savory backbone, helps caramelize and deepen overall flavor.
- Cilantro: bright herb, fresh grassy notes, cuts richness, finish with chopped leaves.
- Lime: zesty acidity wakes dish, adds tang and balances fat.
Ingredient Quantities
- 12 ounces Mexican chorizo casings removed
- 1 tablespoon olive oil
- 1 medium sweet potato peeled and diced about 1 1/2 cups
- 1 small yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 cup long grain white rice rinsed
- 2 cups low sodium chicken broth
- 1 (15 ounce) can black beans drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika optional
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime
How to Make this
1. Heat 1 tablespoon olive oil in a large skillet over medium high heat, add 12 ounces Mexican chorizo (casings removed) and break it up with a spatula, cook until nicely browned about 4 to 6 minutes, then scoop most of it out into a bowl leaving a little fat behind.
2. Add the diced sweet potato, 1 small diced yellow onion and 1 diced red bell pepper to the skillet, season lightly with salt and pepper and cook over medium heat until the sweet potato just starts to soften about 6 to 8 minutes, add a splash more oil if the pan looks dry.
3. Stir in 2 cloves minced garlic, 1 cup rinsed long grain white rice, 1 teaspoon ground cumin, 1 teaspoon chili powder and 1/2 teaspoon smoked paprika if using, cook and stir 1 to 2 minutes so the rice gets coated and the spices wake up, be careful not to burn the garlic.
4. Pour in 2 cups low sodium chicken broth and use a spatula to scrape up any browned bits from the bottom of the pan, bring the mixture to a gentle boil.
5. Return the browned chorizo to the pan, reduce heat to low, cover the skillet tightly and simmer undisturbed for 12 minutes.
6. After 12 minutes stir in 1 (15 ounce) can black beans drained and rinsed, recover and continue simmering for about 6 more minutes until the rice is tender and liquid is absorbed, if rice seems too dry add a few tablespoons more broth or water.
7. Remove pan from heat and let it sit covered for 5 minutes to finish steaming, dont lift the lid too soon or youll end up with unevenly cooked rice.
8. Fluff the rice with a fork, taste and adjust seasoning with salt and pepper, squeeze the juice of 1 lime over the skillet and stir in 1/4 cup chopped fresh cilantro.
9. Serve hot straight from the skillet, or crisp up little bits of chorizo by spooning some to the top and placing under a hot broiler for a minute if you want extra texture, enjoy.
Equipment Needed
1. Large heavy skillet, about 10 to 12 inch, with a tight fitting lid, oven or broiler safe if you want to crisp the top
2. Heatproof spatula for breaking up the chorizo and scraping browned bits
3. Wooden or silicone spoon for stirring rice and veggies
4. Chef knife
5. Cutting board
6. Measuring cups and spoons
7. Fine mesh strainer or colander to rinse rice and beans
8. Mixing bowl to hold the browned chorizo
9. Fork for fluffing the rice and serving
FAQ
Chorizo, Sweet Potato And Black Bean Rice Skillet Recipe Substitutions and Variations
- Chorizo → ground pork mixed with 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp cumin and a splash of apple cider vinegar to mimic the flavor; or use spicy Italian sausage (remove casings) for a similar fat and spice; or swap for vegan soy chorizo if you want meatless.
- Sweet potato → cubed butternut squash for the same sweet/starchy bite; or use Yukon Gold or russet potatoes if you want a firmer, less sweet result; or toss in diced carrots for sweetness but quicker cooking.
- Black beans → pinto beans or kidney beans work great and hold up in the skillet; or use chickpeas for a nuttier texture and protein boost.
- Long grain white rice → use brown rice or wild rice mix but add extra broth and longer cook time; or swap for quinoa for a nuttier flavor and faster cook; or use cauliflower rice for a low carb, quick option (add near the end so it doesn’t get mushy).
Pro Tips
1) Let the chorizo give you flavor but not a grease bath. Scoop most of it out after browning, leave just a couple tablespoons of fat to coat the veg. If it still looks oily, blot with a paper towel or pour off a bit. Crisp a few browned bits separately and sprinkle on top for texture.
2) Small dice or a quick pre-cook for the sweet potato will save you heaps of time. Cut it into 1/2 inch pieces or microwave the diced potato for 90 seconds so it finishes cooking with the rice instead of turning into a mush.
3) Rinse the rice, then toast it with the spices for about 60 to 90 seconds till fragrant. That wakes the spices and keeps the rice from getting gluey, but watch the garlic closely so it doesnt burn.
4) Hold off on final salt until everything is together because chorizo and the canned beans already add salt. Let the pot rest covered 5 to 10 minutes before fluffing, then squeeze lime and stir in cilantro right before serving for the brightest flavor.
Chorizo, Sweet Potato And Black Bean Rice Skillet Recipe
I created this Chorizo Sweet Potato Skillet around a single pantry trick that brings sweet potatoes and black beans together with rice into a simple Mexican-style weeknight supper.
4
servings
722
kcal
Equipment: 1. Large heavy skillet, about 10 to 12 inch, with a tight fitting lid, oven or broiler safe if you want to crisp the top
2. Heatproof spatula for breaking up the chorizo and scraping browned bits
3. Wooden or silicone spoon for stirring rice and veggies
4. Chef knife
5. Cutting board
6. Measuring cups and spoons
7. Fine mesh strainer or colander to rinse rice and beans
8. Mixing bowl to hold the browned chorizo
9. Fork for fluffing the rice and serving
Ingredients
12 ounces Mexican chorizo casings removed
1 tablespoon olive oil
1 medium sweet potato peeled and diced about 1 1/2 cups
1 small yellow onion diced
1 red bell pepper diced
2 cloves garlic minced
1 cup long grain white rice rinsed
2 cups low sodium chicken broth
1 (15 ounce) can black beans drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika optional
Salt and pepper to taste
1/4 cup chopped fresh cilantro
1 lime
Directions
- Heat 1 tablespoon olive oil in a large skillet over medium high heat, add 12 ounces Mexican chorizo (casings removed) and break it up with a spatula, cook until nicely browned about 4 to 6 minutes, then scoop most of it out into a bowl leaving a little fat behind.
- Add the diced sweet potato, 1 small diced yellow onion and 1 diced red bell pepper to the skillet, season lightly with salt and pepper and cook over medium heat until the sweet potato just starts to soften about 6 to 8 minutes, add a splash more oil if the pan looks dry.
- Stir in 2 cloves minced garlic, 1 cup rinsed long grain white rice, 1 teaspoon ground cumin, 1 teaspoon chili powder and 1/2 teaspoon smoked paprika if using, cook and stir 1 to 2 minutes so the rice gets coated and the spices wake up, be careful not to burn the garlic.
- Pour in 2 cups low sodium chicken broth and use a spatula to scrape up any browned bits from the bottom of the pan, bring the mixture to a gentle boil.
- Return the browned chorizo to the pan, reduce heat to low, cover the skillet tightly and simmer undisturbed for 12 minutes.
- After 12 minutes stir in 1 (15 ounce) can black beans drained and rinsed, recover and continue simmering for about 6 more minutes until the rice is tender and liquid is absorbed, if rice seems too dry add a few tablespoons more broth or water.
- Remove pan from heat and let it sit covered for 5 minutes to finish steaming, dont lift the lid too soon or youll end up with unevenly cooked rice.
- Fluff the rice with a fork, taste and adjust seasoning with salt and pepper, squeeze the juice of 1 lime over the skillet and stir in 1/4 cup chopped fresh cilantro.
- Serve hot straight from the skillet, or crisp up little bits of chorizo by spooning some to the top and placing under a hot broiler for a minute if you want extra texture, enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 440g
- Total number of serves: 4
- Calories: 722kcal
- Fat: 36.3g
- Saturated Fat: 12.5g
- Trans Fat: 0.13g
- Polyunsaturated: 1.85g
- Monounsaturated: 7.45g
- Cholesterol: 97.5mg
- Sodium: 927.5mg
- Potassium: 751mg
- Carbohydrates: 62.8g
- Fiber: 6.75g
- Sugar: 4.75g
- Protein: 29.5g
- Vitamin A: 7250IU
- Vitamin C: 30.25mg
- Calcium: 42.5mg
- Iron: 4.7mg
