This post may contain affiliate links. Please read our disclosure policy.
This one-pot Tex-Mex orzo is full of delicious Tex-Mex flair!
They’re calling for 5-18 inches of snow for us. Yeah, it’s a pretty big range but it all depends on how the storm swings. If it swings more East then we’re pretty much SOL. It’ll cripple the entire DC area and we probably will have a week off of work. Haha, I’m actually kind of hoping for 18 inches just because that last “big” snow storm we got was in 2010 and it’s been long overdue. I would love nothing more than vegging on the couch and watching tv and movies.
So yesterday, I had the lovely privilege of having an all saltines/bread/white rice and pedialyte diet. Oh my gosh. If I have to eat another saltine cracker for the rest of the year, I might just gag. I typically love saltines but when it’s all you can eat, it gets old pretty fast. However, my pedialyte tasted like HARIBO GUMMY BEARS. So yummy – if you can even say that about an electrolyte drink. Oh, but let’s not even talk about how I couldn’t have my morning cup of COFFEE. Holy hell in a handbasket. Seriously the most crippling thing ever. Even ibuprofen couldn’t keep the pounding headache away. Now I don’t ever want to know what it’s like for a drug addict to kick their habit. I mean, the side effects of caffeine withdrawal is already way more than I can handle, I can’t imagine something more hardcore. I like how I’m talking about drugs & withdrawal right now…who am I?
There are a bunch of trends in the food blog realm. Last year it was salted everything, kale, brown butter, quinoa, cookies baked into other baked goods baked into another baked good and then topped with a cookie crust, and some more I can’t think of off the top of my head. It seems to me like this year it’s starting off with one-pot dishes. I LOVE one-pot dishes and it’s a trend I can definitely get behind and never be tired of. Who doesn’t love less dishes to clean and less of a mess on the stovetop? *Hands raised high*
I threw this dish together on a whim one night. I checked what we had in our pantry and fridge and 40 minutes later, we had this piping hot and flavorful tex-mex-inspired dish! It’s got a bit of a kick to it so if you don’t like spice, I’d cut back on the chili powder!
One-Pot Tex-Mex Orzo
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves of garlic, minced
- 1 yellow onion, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 15.5 ounces (439 g) can black beans, drained and rinsed
- 10 ounces (284 g) can diced tomatoes and green chilies, undrained
- 1 ½ cups (248 g) frozen corn
- 16 ounces (454 g) orzo pasta
- 3 ½ cups (828 ml) chicken stock
Instructions
- In a large pot over medium high heat, add olive oil and heat until shimmering.2 tablespoons olive oil
- Add red bell pepper, green bell pepper, garlic, and onions. Sauté for 3-5 minutes, until just softened and fragrant. Add cumin, chili powder, salt, and pepper and stir until combined.1 red bell pepper, 1 green bell pepper, 3 cloves of garlic, 1 yellow onion, 2 teaspoons ground cumin, 1 teaspoon chili powder, Salt and pepper
- Add the black beans, diced tomatoes and green chilies, corn, and orzo. Stir to combine.15.5 ounces (439 g) can black beans, 10 ounces (284 g) can diced tomatoes and green chilies, 1 1/2 cups (248 g) frozen corn, 16 ounces (454 g) orzo pasta
- Slowly add the chicken stock then bring mixture to a boil, turn the heat to medium low, cover and let simmer until orzo has fully cooked through and absorbed most to all the liquid, about 13 minutes, stirring occasionally.3 1/2 cups (828 ml) chicken stock
- Serve hot and enjoy!
i have this simmering right now! My home smells incredible. Thanks for a fresh, healthy one-pot wonder. It makes my busy life so much easier!
Hope you enjoyed it, Nancy!
WHYYYYY is this not my dinner for tonight? Looks so good!
Love the bright colors and the Tex-Mex flavors of this dish!
Tex-Mex basically rocks at all times.
Glad you don’t have to eat saltines anymore, that would be dreadful, makes me gag just thinking about it!
This looks yummy and I have everything in my pantry! If the storm hits and I am home, I will be trying it tomorrow. I am on Long Island and Weds I got 12 inches and it was a bear of a commute, so if bad, I am staying home!
Thanks for this, I love orzo and can’t have enough recipes using it.
I totally embrace the one pot meal and yours looks great. As for getting off caffenine and coffee -ugh can’t do it. Not even while prego. My one cup of coffee for the day is such a treat. I applaud you though!
Love this, love the colors you chose. Now, where do we get those awesome bowls to serve it in????? Thanks for sharing this. I’m going to give it a try this weekend.
PS – We’re snowless in KY, and have green grass (even though they call it blue).
I got the bowls at World Market. Hope you enjoy this dish!
I love orzo! It’s like rice and pasta had an adorably delicious baby. Bet these flavors took you back to your trip to Austin : )
Question, does this need to be covered. I haven’t cooked with Orzo. Would I cook it like a rice?
Hi, yes, sorry, I just updated the instructions. You do cover it.
I love orzo and these Tex Mex flavors sound so good!