Mexican Orzo
Mexican Orzo: A One-Pot, Quick and Easy Family Meal
Looking for a delicious, satisfying dish that’s ready in no time? This Mexican Orzo recipe is the perfect solution! Packed with bold flavors, smoky chipotle, and hearty black beans, this one-pot meal is ideal for busy weeknight dinners or a casual weekend lunch. With sautéed vegetables, juicy tomatoes, and tender orzo pasta, it’s a balanced and flavorful meal the whole family will love. Best of all, it’s quick and easy to make, coming together in just 20 minutes.
How to Make Mexican Orzo
This recipe couldn’t be simpler. Start by sautéing onion, peppers, and garlic in a large pot to build a flavorful base. Add spices, chipotle, tomatoes, black beans, and corn, stirring everything together for a smoky, savory blend. Then, toss in the orzo and water, letting it cook until the pasta is tender and infused with all those delicious Mexican flavors—just 10 minutes, and your meal is ready to serve!
This easy recipe is perfect for those nights when you need dinner on the table fast but don’t want to compromise on flavor. Whether you’re cooking for your family or hosting a laid-back lunch, this Mexican Orzo is guaranteed to be a hit. Give it a try, and enjoy a vibrant, protein-packed dish that’s as simple as it is satisfying.
- Vegetarian, Vegan
- , Veggies
- , One-Pot Meal, Lunch, Dinner
- , North America
Prep Time:
5 minutes
Cook Time:
15 minutes
Serves:
4 ppl
Ingredients
1 Onion
2 red bell peppers
3-4 garlic cloves
2 corn (or 1.5-2 cups canned/frozen)
Safflower oil (or other cooking oil)
1 tsp paprika
1 tsp cumin
1 tsp coriander
2 tsp Chipotle in adobo (ad more for smoke/spice)
2-4 tsp Salt
1 small can black beans
1 can cherry tomatoes (or whole, diced, crushed tomatoes)
3 tsp tomato paste
1 LB orzo
3-3.5 cups water
Garnish: Chopped cilantro
Serving suggestion: grated Mexican cheese, sour cream
Directions
1. Prep the vegetables: dice the onion small, julianne the peppers, crush the garlic, and cut the corn off the cob. If using canned corn, drain it, or add frozen corn.
2. Place a large pan or medium size pot over medium heat and add cooking oil to cover the bottom of the pan. Add the onion and cook for about 3 min. Add the bell peppers for another 3 minutes before adding the crushed garlic. Saute for another minute.
3. Add the rest of the ingredients: first the paprika, cumin and coriander, and saute for a minute to open up the flavors. Then add the chipotle, 2 tsp of salt, black beans, small can of tomatoes, tomato paste, and the corn and mix well.
4. After a couple of minutes add the orzo followed by 3 cups of water. Bring to a boil, and only then reduce to low heat. Taste and add salt (you’ll probably need another 1-2 tsp of salt).
5. If you’re almost out of water, add another 1/2 cup, close the lid and let simmer for 5-7 minutes. Once done, keep the lid on to let the cooking process finish. Garnish with chopped cilantro, Mexican cheese and serve with sour cream or yogurt.
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