One Pot Enchilada Orzo
A single dish is all you need to fix this flavorful one pan enchilada orzo and make it an instant family favorite.
Servings:4 servings
Ingredients
- 1 cup dry orzo pasta
- 2 cups low sodium chicken broth, (sub vegetable broth for vegetarian)
- 2 15-ounce cans mild or medium red enchilada sauce
- 1 15-ounce can yellow corn, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 tablespoon taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt, or to taste
- ½ cup shredded Mexican-blend cheese
- optional toppings: avocado, tomatoes, chopped cilantro, olives, sour cream, cottage cheese, salsa
Instructions
- Combine orzo, broth, enchilada sauce, corn, beans, and seasonings in a large nonstick (or well-greased) pot and sitr to combine. Cover and cook over medium-low heat 20-25 minutes, until liquid is absorbed and orzo is tender.
- Uncover, stir, and sprinkle cheese over the top. Cover again and allow to cook 1-2 minutes until cheese is melted. Add any desired toppings and serve.
Notes
Serve with your favorite enchilada toppings.
Nutrition
Calories: 214 kcal, Carbohydrates: 31 g, Protein: 11 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 13 mg, Sodium: 780 mg, Potassium: 218 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 309 IU, Vitamin C: 1 mg, Calcium: 112 mg, Iron: 1 mg