1/1 Photo of Cilantro Beef Orzo
Muffin Goddess's Note:
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.
My Private Note
Units: US | Metric
- 709.77 ml beef broth
- 354.88 ml uncooked orzo pasta (9 ounces) or 354.88 ml rosamarina pasta (9 ounces)
- 311.84 g can vacuum-packed whole kernel corn, undrained (such as Green Giant)
- 113.39 g can diced green chilies, undrained
- 283.49 g can Ro-tel Mexican festival tomatoes, drained (if you don't like spicy, you can omit the tomatoes or use a less-spicy type)
- 9.85 ml olive oil or 9.85 ml vegetable oil
- 226.79 g extra-lean beef, sliced (such as stirfry beef)
- 1 medium bell pepper, cut into strips (optional)
- 59.14 ml chopped fresh cilantro
- 59.14 ml sliced black olives (optional)
- 1Combine broth, pasta, corn, chilies and tomatoes in a 2-quart saucepan. Heat to boiling, then reduce heat.
- 2Cover and simmer for approximately 10 minutes, or until pasta is al dente.
- 3Remove from heat and let stand until nearly all the liquid is absorbed.
- 4While 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.
- 5Stir beef and peppers into pasta mixture, then mix in cilantro and black olives (if using).
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Nutritional Facts for Cilantro Beef Orzo
Serving Size: 1 (348 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 417.9
- Calories from Fat 59
- Total Fat 6.6 g
- Saturated Fat 1.3 g
- Cholesterol 33.5 mg
- Sodium 1347.3 mg
- Total Carbohydrate 66.1 g
- Dietary Fiber 4.0 g
- Sugars 3.9 g
- Protein 25.0 g