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

Peel and dice the sweet potato.  Saute the cubes in olive oil for 5 minutes, or until they have softened about halfway through.  Add the chorizo to the skillet with the sweet potato.  Saute together, breaking up the chorizo as it browns.

Once the chorizo is fully browned, pour off any excess grease.  Rinse and drain the black beans.  Add beans, salsa and rice to the skillet.  Stir until everything is combined.

Add the chicken broth, stir briefly, then place a lid on the skillet.  Allow to come to a boil, and then reduce to a simmer for about 30 minutes.

After 30 minutes the rice should be tender and have absorbed all the liquid.  Turn off the heat, fluff up the mixture, and sprinkle cheese on top.  Return lid to trap heat and melt cheese.