Baked Southwest Orzo
Recipe contributed by Linda, E. of Hartville, OH
Serving Size: Â 4-6
Ingredients:
1 lb. Pappardelle’s Southwest Orzo
1-1/2 cups yellow onion, chopped
2 tablespoons extra virgin olive oil
2 tablespoons butter, unsalted
2 cups peppers (red, green & jalapeño combo)
2 tablespoons all-purpose flour
1 cup chicken broth
1 (30 oz.) can diced tomatoes, drained
1 can black beans, drained
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 lb. cheddar cheese, shredded
Salt & pepper, to taste
Optional: shredded chicken, black olives
Instructions:Â
- Preheat the oven to 400 degrees.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 mins. Drain well and transfer to a large bowl.
- In a heavy skillet over medium heat, cook the onion in EVOO and butter, stirring occasionally, until softened. Add the peppers and cook for an additional 5 mins. Stir in the flour and continue cooking, stirring occasionally, for about 3 mins. more. Stir in the broth, tomatoes, beans, and spices.
- Simmer the mixture for 5 mins. Once done simmering, blend it into the orzo. Add 1/2 lb. of the cheese, shredded chicken, olives and salt & pepper. Transfer the mixture into a shallow baking dish. Spread the remaining cheese on top of the orzo.
- Bake dish in the oven for 30 mins., or until it is heated through and is slightly crispy on top. Once done, remove from heat and let sit for 5-10 mins. Serve and enjoy!