What's for Dinner? How About Mexican Chorizo Skillet?

8 SERVINGS

1 Tbsp. olive oil
3 C sweet potato (peeled & diced)
1/2 C onion (diced)
1 lb. chorizo sausage
2 garlic cloves (minced)
1 C black beans (drained & rinsed)
1 C short-grain brown rice
1-1/4 C diced tomatoes with green chiles (equals 1 can RoTel)
1-3/4 C reduced fat/low sodium chicken broth
1/4 C scallions (diced)
1 C 2% cheddar cheese (shredded)

Directions
Heat olive oil over medium heat in a large skillet. Add sweet potato and cook about 5 minutes until they begin to soften. Add onions and chorizo to the skillet. Cook stirring occasionally until sausage is cooked through (no longer pink) and onions are translucent.

Add garlic, black beans, and rice and stir to combine. Add tomatoes and chiles and chicken broth and stir gently to combine. Bring the mixture to a boil, then reduce heat to low and simmer 40-45 minutes or until rice is tender.

Remove from heat, fluff rice, and stir green onions into the mixture. Sprinkle the cheese on top and return the lid. Allow to sit until cheese is melted and serve.