Total Time
25mins
Prep 10 mins
Cook 15 mins

This is one of my favorite main dish orzo recipes. Quick and easy to make (always good for weeknight dinners), and it reheats well. It's actually not bad cold, either. Adapted from a Betty Crocker website recipe.

Ingredients Nutrition

Directions

  1. Combine broth, pasta, corn, chilies and tomatoes in a 2-quart saucepan. Heat to boiling, then reduce heat.
  2. Cover and simmer for approximately 10 minutes, or until pasta is al dente.
  3. Remove from heat and let stand until nearly all the liquid is absorbed.
  4. While pasta is cooking, spray a 10-inch skillet with cooking spray. Add oil and heat over medium high heat. Saute sliced beef and bell pepper (if using) in oil for about 5 minutes, stirring occasionally, until beef is browned to your liking.
  5. Stir beef and peppers into pasta mixture, then mix in cilantro and black olives (if using).
  6. Serve.
Most Helpful

5 5

Very easy to prepare, I love orzo and this was a quick and satisfying supper on one of my late nights home. I would have used ground beef but discovered I didn't have any, so I used ground pork instead, and a green bellpepper. I did use the tomatoes, and the optional olives. A really good meal when you are low on time, but need to feed a hungry family! Thank you Muffin Goddess, made for ZWT5.

5 5

Had something like this in mind, and low and behold, here it is. I needed it be quick, tasty, Mexican spicy, and with pasta. I caramelized some onion and red/orange bell pepper (cut into strips) with some garlic, with Adobo dried seasoning. I used a store bought Rotisserie chicken, (shredded) and added this to the pot, along with the rest of the ingredients. Easy and a pleasure putting together. Thank you, Muffin Goddess. Made for *ZWT3 07*

5 5