Chorizo Sweet Potato Skillet

Ingredients

• 1 Tbsp olive oil
• 1 sweet potato
• 1/2 lb Mexican chorizo
• 15 oz can black beans
• 1 cup uncooked long grain white rice
• 1 cup salsa, red or green
• 1 3/4 cup chicken broth
• 1 cup shredded cheese
• 2-3 green onions, sliced

Directions

1. Peel the sweet potato, then cut it into cubes about 1/2 to 3/4 inch; do keep them petite here. Warm the olive oil in a large skillet over medium heat and cook the cubes for about 5 minutes, just until they are partly tender, since they are not done with their skillet time yet.
2. Add the chorizo to the same pan, removing it from the casing first if yours is in links. Cook it with the sweet potato, using your spoon to crumble the meat into little bits as it browns.
3. When the chorizo has browned all the way through, tip out extra fat if the pan needs it. Drain and rinse the black beans, then add them to the skillet along with the salsa and uncooked rice. Fold everything through the sweet potato and chorizo until the mixture looks evenly combined.
4. Pour in the chicken broth, give the pan a quick stir, and cover the skillet. Bring the mixture to a boil, then lower the heat to low. Let it gently bubble on low for 30 minutes. Keep an ear on it so you know it is still barely simmering; if the pan goes silent, nudge the heat a little higher.
5. After 30 minutes, the rice should be soft and the liquid should be absorbed. Take the skillet off the heat, fluff the contents, scatter the cheese over the top, and cover the pan again so the leftover warmth melts the cheese. While that happens, slice the green onions, then shower them over the skillet and serve.