I feel like I need to address Hurricane Harvey. I know this is primarily a food and travel blog but it’s technically my journal of all the things so I feel it’s appropriate given the circumstances. The devastation is heartbreaking to watch on tv and read online. Please take a moment to read the many different ways you can help from afar.
You can even SPONSOR A FAMILY!! I signed up and you can too!
In addition, I donated to the Houston SPCA in Winston’s name, bought this Texas Forever shirt from Chip & Joanna Gaines because they’re donating all proceeds to relief efforts (and c’mon — Friday Night Lights!!!), and Center for Disaster Philanthropy. The last one came up on my Facebook app as an organization it told me to donate to so I just clicked that to donate.
Just wanted to give you all some ideas of ways to help!
Okay, so how does one segue into a recipe post after just talking about a national disaster? You’re right, you probably can’t and it’s awkward. So let’s just rip the bandaid and quickly chat about this cheesy chorizo orzo with blistered tomatoes and spinach.
You know me, I’m all about simple weeknight dinner ideas and this one definitely fits the bill. Not only is it simple, its also got tons of flavor from the chorizo, sweet blistered tomatoes, spinach, and the salty crumbled queso fresco on top!
This orzo dish doesn’t even need sauce because of all the flavor it already has in it. I love it!
You’ll be surprised all how well all the ingredients go together. They just seem to be super happy in a giant skillet
Cheesy Chorizo Orzo with Blistered Tomatoes and Spinach
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 1 pound fresh chorizo sausage, casings removed
- 1/2 large onion, chopped
- 2/3 cup grape tomatoes, halved
- 2 cups orzo
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 cups baby spinach
- 1/3 cup freshly grated parmesan cheese
- Salt and pepper, to taste
- Crumbled queso fresco, to top
- In a large skillet over medium-high heat, brown chorizo sausage and break it up into small pieces with a wooden spoon or spatula.
- Add onions and cook until translucent and fragrant, about 5 minutes.
- Add the tomatoes and cook until outsides are slightly blistered and tomato has softened.
- Add in the orzo and toss to toast a bit.
- Add the beef broth and tomato paste then bring to a boil and cover and reduce to a simmer. Cook until orzo has cooked through, stirring occasionally.
- Once done, add spinach and cook until wilted. Then add the cheese and stir to melt. Season with salt and pepper, to taste.
- Serve with crumbled queso fresco on top.