Recipe by Muffin Goddess
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.
- 3 cups beef broth
- 1 1⁄2 cups uncooked orzo pasta (9 ounces) or 1 1⁄2 cups rosamarina pasta (9 ounces)
- 1 (11 ounce) canvacuum-packed whole kernel corn, undrained (such as Green Giant)
- 1 (4 ounce) can diced green chilies, undrained
- 1 (10 ounce) can Ro-tel Mexican festival tomatoes, drained (if you don't like spicy, you can omit the tomatoes or use a less-spicy type)
- 2 teaspoons olive oil or 2 teaspoons vegetable oil
- 1⁄2 lb extra-lean beef, sliced (such as stirfry beef)
- 1 medium bell pepper, cut into strips (optional)
- 1⁄4 cup chopped fresh cilantro
- 1⁄4 cup sliced black olives (optional)
Directions See How It's Made
- Combine broth, pasta, corn, chilies and tomatoes in a 2-quart saucepan. Heat to boiling, then reduce heat.
- Cover and simmer for approximately 10 minutes, or until pasta is al dente.
- Remove from heat and let stand until nearly all the liquid is absorbed.
- 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.
- Stir beef and peppers into pasta mixture, then mix in cilantro and black olives (if using).