One-Pot Taco Orzo
This easy one-pot meal mixes taco spices with tender orzo and black beans for a flavorful, hearty dish perfect for quick weeknight dinners.
Equipment
- 1 large skillet or pot for cooking the dish
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 –3 garlic cloves minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika optional
- 1 cup orzo pasta
- 1 can 14 ounces black beans, drained and rinsed
- 1 can 14 ounces diced tomatoes with juices
- 2 to 2½ cups vegetable or chicken broth
- Salt and freshly ground black pepper to taste
- Optional garnish: shredded cheese sour cream, sliced green onions, cilantro
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes.
- Stir in minced garlic, chili powder, cumin, and smoked paprika if using, and cook until fragrant.
- Add orzo, black beans, and diced tomatoes with their juices. Stir to combine.
- Pour in the broth and bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 10 to 12 minutes until the orzo is tender and most liquid is absorbed.
- Season with salt and freshly ground black pepper to taste.
- Garnish with shredded cheese, sour cream, green onions, or cilantro if desired, and serve warm.
Notes
- Add more broth if orzo is not fully cooked.
- Spice it up with jalapeño or cayenne pepper.
- Include cooked chicken or ground turkey for extra protein.
- Serve with tortilla chips or a side salad.