Chorizo Rice
WHAT YOU NEED
- 1 tablespoon olive oil
- 2 cups rice
- 2 cups of 1/4 inch diced sweet potatoes
- 1 (9) ounce package Cacique® Beef Chorizo
- 1/2 cup minced white onion
- 3-4 tablespoons minced jalapeño (seeded)
- 2 teaspoons minced garlic
- 1 (14) ounce can diced tomatoes, lightly drained
- 1 (15) ounce can black beans, drained and rinsed
- 4 cups unsalted chicken broth (can substitute with water)
- 1 (10) ounce package Cacique® Cotija cheese, grated
- 1 cup chopped cilantro

HOW TO MAKE IT
- Heat the oil in a large skillet over medium-high heat. (This recipe makes a lot so use a 12-14 inch skillet.) Stir in the sweet potatoes until fully coated in oil. Cook uncovered until the sweet potato begins to soften, about 5 minutes.
- Mix in the Cacique® Beef Chorizo, breaking it up with a wooden spoon. Continue to cook uncovered for 5 minutes, stirring occasionally. Mix in the onion and jalapeño. Allow to cook just until the onion softens, about 2-3 minutes.
- Stir in the garlic and cook for 1 minute. Stir to prevent it from burning. Add in the tomatoes and black beans. The juice from the tomatoes will work to “deglaze” the pan. Mix thoroughly.
- Add the chicken broth/water, cover and bring to a boil over high heat. Once at a boil, reduce to low and allow to cook until the juices have been absorbed, about 12-15 minutes undisturbed.
- Turn off the heat and allow to sit covered for 10 minutes before serving. Fluff with a fork and mix in the Cacique® Cotija and cilantro.