Beefed Up Spanish Orzo
Elevate dinnertime with this hearty and flavorful Beefed Up Spanish Orzo, a one-pan wonder that's both comforting and packed with Mediterranean-inspired flair. Tender orzo pasta is simmered in a rich tomato broth alongside browned ground beef, sweet red bell peppers, and aromatic spices like smoked paprika, cumin, and oregano, creating a vibrant and satisfying meal. A pop of green from peas and a bright finish of fresh lemon zest and parsley make this dish as visually appealing as it is delicious. With just 45 minutes from prep to plate, this simple yet bold recipe is perfect for weeknight dinners or impressing guests with minimal effort. Serve it warm and let the irresistible combination of flavors transport you to the sunny coasts of Spain!
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 1 large, diced red bell pepper
- 3 cloves, minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 14.5 ounces canned diced tomatoes
- 2.5 cups low-sodium chicken broth
- 1 cup orzo pasta
- 1 cup frozen peas
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 1 large (zested and juiced) lemon
Instructions
Heat the olive oil in a large skillet or deep sauté pan over medium-high heat.
Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5–7 minutes. Drain excess fat if necessary.
Stir in the diced onion and red bell pepper. Cook until softened, about 4–5 minutes.
Add the minced garlic, smoked paprika, ground cumin, and dried oregano. Stir for 1 minute until fragrant.
Pour in the canned diced tomatoes and chicken broth. Stir to combine and bring the mixture to a gentle simmer.
Add the orzo pasta and mix well, ensuring the orzo is fully submerged in the liquid. Cover the skillet and cook over low heat for 10–12 minutes, stirring occasionally to prevent sticking, until the orzo is cooked and most of the liquid is absorbed.
Stir in the frozen peas, salt, and black pepper. Cook for another 2–3 minutes until the peas are heated through.
Remove from heat and stir in the chopped parsley, lemon zest, and lemon juice.
Taste and adjust seasoning if necessary. Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 3403 mg | 148% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 41.0 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3116 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
