Flavors: Black Bean, Indian Corn Maize, & Red Southwest Chile

These flavors are blended to result in a subtle, yet spicy, Southwestern-style pasta that retains its intense flavor when served either hot or cold.

• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• - Baked Southwest Orzo

  - Chicken and Southwest Orzo

  - Mexican Southwest Orzo Skillet

  - Southwest Cilantro-Ranch Orzo Salad

  - Southwest Orzo and Fresh Fruit Salad

  - Southwest Orzo with Sun-Dried Tomatoes and Feta Cheese

• To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 10-12 minutes or until al dente, stirring intermittently. Drain and serve immediately.

• Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Yellow Corn Flour, Black Beans, Wheat Gluten, Red Chile Peppers, Egg Whites, Spices for Flavor and Coloring, Salt, Granulated Garlic, Granulated Onion, Cuttlefish and/or Squid Ink.

  Contains: Crustacean Shellfish, Eggs, Wheat.

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