One Pan Spicy Chorizo Orzo
This orzo is spicy, creamy, and extremely delicious. It has chorizo and broccoli for a complete meal in one pan!
Servings: 4
Equipment
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 6 oz Chorizo remove casing; roughly chop; I used fully cooked chorizo
- 1-2 Shallot finely diced; use 1 if large or 2 if small
- 4 cloves Garlic minced
- 1 teaspoon Red Pepper Flakes use more or less based on spice preference
- 2 cup Orzo Pasta dry
- 1 can Tomato Paste
- 4 cups Chicken Broth
- 8 oz Broccoli roughly chopped
- Black Pepper to taste
- 1 cup Half and Half can use more or less based on how creamy you want the orzo
- Parmesan Cheese freshly grated to serve
Instructions
- Heat olive oil in a large high rimmed sauté pan or Dutch oven over medium high heat. Add chorizo and cook for 3 minutes, stirring often until chorizo gets browned and crispy. Remove to a plate.
- In the same pan, add the shallot to the leftover oil. Cook for 1 minute stirring often. Add garlic and red pepper flakes and cook another minute stirring often. Add in orzo and toast for another minute.
- Stir in tomato paste until well combined. Cook for 3 minutes until the tomato paste starts to darken. Pour in the chicken broth and scrape up any brown bits from the bottom of the pan. Add broccoli and season with black pepper. Bring to a boil then turn the heat to medium low and simmer for 10-15 minutes, stirring occasionally until the orzo is cooked and most of the liquid is absorbed.
- Turn off the heat. Pour in half and half and mix well until fully combined. Add back the chorizo and stir into the orzo. Serve immediately with freshly grated parmesan cheese.
Video
Nutrition
Calories: 612kcal | Carbohydrates: 76g | Protein: 27g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 48mg | Sodium: 477mg | Potassium: 1103mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1516IU | Vitamin C: 62mg | Calcium: 141mg | Iron: 4mg
