Recipes / Dinner

Mexican Chicken Chorizo Skillet

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Mexican Chicken Chorizo Skillet

Kim
The Cook
8 Servings
10 Ingredients
9 Comments

Truly an "anytime" kind of meal! Serve with some fried eggs for breakfast or along with some creamy avocados and fresh tomatoes for dinner. Highlighting our homemade chicken chorizo, it has all the flavor and none of the guilt.

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8 Servings
10 Ingredients
9 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • 3 cups peel and dice Sweet Potato
  • ⅔ cups dice Onion
  • 2 individual Chorizo Chicken Sausage
  • 2 teaspoons mince Garlic, Cloves
  • 1 cup drain and rinse Black Beans, Canned
  • 2 cups cook Brown Rice, Short-Grain
  • 1 ¼ cups Diced Tomatoes with Green Chiles
Serving Day Ingredients
  • ¼ cups dice Green Onion (Scallion)
  • 1 cup Cheddar Cheese, Sharp, 2%, Shredded

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat olive oil over medium heat in a large skillet. Add sweet potato and cook about 5 minutes until they begin to soften.
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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat olive oil over medium heat in a large skillet. Add sweet potato and cook about 5 minutes until they begin to soften.
  2. Add onions and chicken chorizo to the skillet. Cook stirring occasionally until sausage is cooked through (no longer pink) and onions are translucent.
  3. Add garlic, black beans, rice, tomatoes and chiles and stir to combine, heating through.
  4. Remove from heat 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.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
243
Total Fat
9g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
33mg
Sodium
513mg
Total Carbohydrates
31g
Fiber
4g
Sugar
2g
Protein
12g
WW Freestyle
6

Categories

shellfish-free, fish-free, soy-free, diet, fall, winter, spring, summer, nut-free, egg-free, gluten-free, real-food, wwfreestyle, wwfreestyle7-8

Categories

shellfish-free, fish-free, soy-free, diet, fall, winter, spring, summer, nut-free, egg-free, gluten-free, real-food, wwfreestyle, wwfreestyle7-8

9 Comments

Join the discussion

  1. I feel confused by this recipe. It doesn’t have all of the ingredients in the list. It also mentions sausage in the directions, but there is no sausage in this recipe or the add on recipe that goes with it.

    Reply

    1. Alexis, I’m sorry you’re confused. I have double checked the recipe, and it seems that all listed ingredients are located in the recipe. The sausage it is referring to is the Chicken Chorizo. Chorizo is a type of sausage. Hope that helps!

      Reply

        1. Heather,We are sorry for the confusion and problems with the website. We are working to get the ingredient lists back up and running. They are working in our Recipe Cards through our system, they just aren’t showing on the blog posts and some web pages.Thanks.

        2. Heather,You may be able to fix the issue by clearing your cache in your browser or re-starting your computer so your browser opens a fresh version of our web page to fix the issues.Thank you.

  2. Delicious! I substituted 1 t. chili powder for the red pepper flakes. It was loved by all! Topped ours with cilantro and offered sides of low fat sour cream/yogurt mix and Costco lemon poppyseed kale salad. I only wish I had those beautiful avocado slices in the picture!

    Reply

  3. Is the rice supposed to be cooked or UN cooked beforehand? The recipe reads “cook”, but when it states that you add the rice followed by broth and then bring it to a boil and then simmer it seems that it would be more likely to be uncooked rice that is added so that it is cooked in the broth. can you clarify this? Thank you!

    Reply

    1. Nichole, we have made some updates to this recipe which will be reflected on the site in the next 24 hours. If you are cooking right now though, you will use precooked rice, but you will OMIT the chicken broth. You will simply combine all of the ingredients and cook until it is warmed through instead of simmering the rice in the pan. You will see all of these changes updated tomorrow on the site. Thank you for bringing this to our attention.

      Reply