One-Pan Mexican Orzo Skillet
Recipe by https://workweeklunch.com , adapted to the portions designated in your Partake meal-plan.
This dinner comes together in 25 minutes, and focuses on lots of flavor with a fairly short list of ingredients. It makes 5 portions, so pack away leftover servings and store in the fridge for Future-You. Individual servings can also be easily frozen.
Also, the veggies here are super customizable. Kale, broccoli, cauliflower, red onion, corn, zucchini, mushrooms, peas, and poblanos would all work here!
Prep Time: 5 minutes
Cook time: 20 minutes
Yield: 5 servings
Ingredients:
- 1 tbsp olive oil
- 6 oz ground chorizo, raw
- 1 cup whole-wheat orzo, dry (or any short/small pasta)
- 1 can (15-oz) diced tomatoes
- 3/4 cup broth, unsalted
- 2 tbsp taco seasoning
- 1 medium bell pepper
- 1 jalapeño
- 12 oz fresh spinach
- 1 can (15-oz) black beans, low sodium if available
- 1 cup (1/2 of an 8-oz block) cheddar cheese, shredded
- Cilantro (optional, for garnish)
Instructions:
To Prep:
--
1. Chop the bell pepper.
2. Seed and chop the jalapeño
3. Shred the cheese.
To Cook:
--
1. Add the olive oil to a skillet over medium heat, followed by the chorizo. Use a spatula or cooking spoon to break it up a bit for about 5 minutes.
2. Add the orzo, whole can of diced tomatoes, broth/water, and half of the taco seasoning. Stir well and bring to a boil. Then reduce the heat to low/simmer, cover, and cook for about 10-15 minutes, until the orzo is soft and cooked through. You may need to check every 5 minutes to make sure the orzo doesn't stick to the bottom too much. If this happens, use a spatula or spoon to scrape it off the bottom of the pan (it will still be good I promise). If the orzo looks dry, add more broth or water 1/4 cup at a time. If there's too much liquid, cook uncovered on a slightly higher heat until it has evaporated.
3. When the orzo is done, add the bell pepper, jalapeno, spinach, remaining taco seasoning, and black beans to the pan. Cook on medium heat for about 5 minutes, stirring well to fully incorporate the veggies with the orzo. Then turn off the heat and stir in the cheese.
4. Divide into 5 (putting any unneeded portions in individual lidded food containers, letting them cool, and storing in the fridge or freezer).
Web-search for " One-Pan Mexican Orzo Skillet Workweek Lunch " to view original recipe, photos, and more information. Pleae note that the original recipe may not match your designated portions, and differs from the recipe above.
February 7, 2023
This dinner comes together in 25 minutes, and focuses on lots of flavor with a fairly short list of ingredients. It makes 5 portions, so pack away leftover servings and store in the fridge for Future-You. Individual servings can also be easily frozen. Also, the veggies here are super customizable. Kale, broccoli, cauliflower, red onion, corn, zucchini, mushrooms, peas, and poblanos would all work here!
Prep Time: 5 minutes
Cook time: 20 minutes
Yield: 5 servings
Nutrition facts:
473 calories
22 g protein
473 calories
22 g protein
Ingredients:
- 1 tbsp olive oil
- 6 oz ground chorizo, raw
- 1 cup whole-wheat orzo, dry (or any short/small pasta)
- 1 can (15-oz) diced tomatoes
- 3/4 cup broth, unsalted
- 2 tbsp taco seasoning
- 1 medium bell pepper
- 1 jalapeño
- 12 oz fresh spinach
- 1 can (15-oz) black beans, low sodium if available
- 1 cup (1/2 of an 8-oz block) cheddar cheese, shredded
- Cilantro (optional, for garnish)
Instructions:
To Prep:
--
1. Chop the bell pepper.
2. Seed and chop the jalapeño
3. Shred the cheese.
To Cook:
--
1. Add the olive oil to a skillet over medium heat, followed by the chorizo. Use a spatula or cooking spoon to break it up a bit for about 5 minutes.
2. Add the orzo, whole can of diced tomatoes, broth/water, and half of the taco seasoning. Stir well and bring to a boil. Then reduce the heat to low/simmer, cover, and cook for about 10-15 minutes, until the orzo is soft and cooked through. You may need to check every 5 minutes to make sure the orzo doesn't stick to the bottom too much. If this happens, use a spatula or spoon to scrape it off the bottom of the pan (it will still be good I promise). If the orzo looks dry, add more broth or water 1/4 cup at a time. If there's too much liquid, cook uncovered on a slightly higher heat until it has evaporated.
3. When the orzo is done, add the bell pepper, jalapeno, spinach, remaining taco seasoning, and black beans to the pan. Cook on medium heat for about 5 minutes, stirring well to fully incorporate the veggies with the orzo. Then turn off the heat and stir in the cheese.
4. Divide into 5 (putting any unneeded portions in individual lidded food containers, letting them cool, and storing in the fridge or freezer).
Web-search for " One-Pan Mexican Orzo Skillet Workweek Lunch " to view original recipe, photos, and more information. Pleae note that the original recipe may not match your designated portions, and differs from the recipe above.
February 7, 2023
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