Description
A hearty vegetable orzo skillet filled with flavor and nutrition.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, thinly sliced
- 1 bell pepper, chopped
- 1 cup orzo pasta
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cups cherry tomatoes, halved
- 4 cups vegetable broth
- 2 cups baby spinach
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of half a lemon (optional)
- Fresh parsley for garnish (optional)
Instructions
- In a large deep skillet, heat olive oil over medium heat. Add chopped onion and cook 3-4 minutes until translucent.
- Add garlic, carrots, and bell pepper. Cook another 3-4 minutes until softened.
- Stir in orzo pasta and toast for 2-3 minutes, stirring frequently.
- Add kidney beans, pinto beans, cherry tomatoes, smoked paprika, oregano, salt, and pepper. Stir well.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes until orzo is tender.
- Stir in baby spinach and cook for 1-2 minutes until wilted.
- Adjust seasoning with salt, pepper, or lemon juice if desired.
- Let sit for a few minutes off heat before serving. Garnish with fresh parsley if using.
Notes
- This dish is versatile; feel free to add your favorite vegetables.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg