One-Pan Mexican Orzo Skillet
Recipe by https://wwlprogram.com , adapted to the portions designated in your Partake meal-plan.
A quick and easy, weeknight-friendly recipe for cheesy orzo with tomatoes, veggies, and smoky chorizo.
Veggies here are super customizable. Kale, broccoli, cauliflower, red onion, corn, zucchini, mushrooms, peas, and poblanos would all work here!
Can't find orzo? You can use other small pasta (think shells, macaroni elbows) and use the same cooking method. Other grains like quinoa, rice and farro can work too!
Swap the protein to what you like. This is fantastic with Chorizo. But you can also use ground beef, shredded chicken, shrimp, black beans, pinto beans, chickpeas, or veggie "meat" crumbles.
Storage and Reheating Notes
This meal can last in the fridge for up to 4 days and it's freezer-friendly for up to 3-4 months. I recommend reheating it on the stove or in the microwave.
Prep Time: 5 minutes
Cook time: 20 minutes
Yield: 4 servings
Ingredients:
- 1 tbsp olive oil
- 6 oz ground chorizo, raw
- 1 cup orzo, or other short pasta
- 1 can (15 oz) diced tomatoes
- 3/4 cup broth (chicken or veggie broth both work well)
- 2 tbsp taco seasoning
- 1 bell pepper (any color)
- 1 jalapeno
- 12 oz spinach leaves
- 1 can (15 oz) black beans
- 4 oz cheddar cheese
- Cilantro, for garnish (optional)
Instructions:
To Prep:
--
1. Get your veggies prepared. Seed and chop the bell pepper into bite-size pieces. Remove the stem and seeds from the jalapeno and chop (wash hands thoroughly afterwards).
2. Drain and rinse the black beans.
3. Shred the 4 oz of cheddar 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. Time to assemble! Each serving gets 1/4 of the Mexican orzo. Fully cool any unneeded portions, and store them in lidded containers in the refrigerator for up to 4 days, or in the freezer.
Web-search for " One-Pan Mexican Orzo Skillet Workweek Lunch " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
May 31, 2023
A quick and easy, weeknight-friendly recipe for cheesy orzo with tomatoes, veggies, and smoky chorizo. Veggies here are super customizable. Kale, broccoli, cauliflower, red onion, corn, zucchini, mushrooms, peas, and poblanos would all work here!
Can't find orzo? You can use other small pasta (think shells, macaroni elbows) and use the same cooking method. Other grains like quinoa, rice and farro can work too!
Swap the protein to what you like. This is fantastic with Chorizo. But you can also use ground beef, shredded chicken, shrimp, black beans, pinto beans, chickpeas, or veggie "meat" crumbles.
Storage and Reheating Notes
This meal can last in the fridge for up to 4 days and it's freezer-friendly for up to 3-4 months. I recommend reheating it on the stove or in the microwave.
Prep Time: 5 minutes
Cook time: 20 minutes
Yield: 4 servings
Nutrition facts:
592 calories
27 g protein
592 calories
27 g protein
Ingredients:
- 1 tbsp olive oil
- 6 oz ground chorizo, raw
- 1 cup orzo, or other short pasta
- 1 can (15 oz) diced tomatoes
- 3/4 cup broth (chicken or veggie broth both work well)
- 2 tbsp taco seasoning
- 1 bell pepper (any color)
- 1 jalapeno
- 12 oz spinach leaves
- 1 can (15 oz) black beans
- 4 oz cheddar cheese
- Cilantro, for garnish (optional)
Instructions:
To Prep:
--
1. Get your veggies prepared. Seed and chop the bell pepper into bite-size pieces. Remove the stem and seeds from the jalapeno and chop (wash hands thoroughly afterwards).
2. Drain and rinse the black beans.
3. Shred the 4 oz of cheddar 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. Time to assemble! Each serving gets 1/4 of the Mexican orzo. Fully cool any unneeded portions, and store them in lidded containers in the refrigerator for up to 4 days, or in the freezer.
Web-search for " One-Pan Mexican Orzo Skillet Workweek Lunch " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
May 31, 2023
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