One-Pot Tex-Mex Orzo
One pot is all you need for this Tex-Mex orzo! So much flavor in this pasta dish!
Servings: 6
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 can black beans, 10 ounces can diced tomatoes and green chilies, 1 1/2 cups frozen corn, 16 ounces 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 chicken stock
- Serve hot and enjoy!
Nutrition
Serving: 1 serving | Calories: 477 kcal | Carbohydrates: 83 g | Protein: 19 g | Fat: 9 g | Fiber: 9 g | Sugar: 11 g
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