This one pot Mexican orzo and veggies is a perfect easy weeknight meal. Loaded with beans and veggies it is flavorful AND easy to clean up!
Lately I have been on a one pot or one pan kick. I had recently made this one pot orzo and veggies for dinner and it turned out really good. But I was in the mood for Mexican food that night. I wanted spicy and something with beans. So I decided to reinvent my own recipe and make a one pot MEXICAN orzo and veggies for dinner instead.
One pot, one mess
What I love about a one pot meal is the lack of mess it creates. Everything is done in stages so there is no need for additional pots and pans. This recipe starts out with sautéing veggies. I used my typical veggies that I would in Mexican food, a mixture of bell peppers, red onions, jalapeños and garlic. Because I am going to use enchilada sauce in my dish I don’t really season these veggies. Just a little cumin and that’s it.
Once the veggies are sautéed I add all of the liquids to the pot. I used store bough enchilada sauce in this recipe to save time but you could definitely make your own. This is paired with broth (use chicken or veggie depending on your diet!). Once the liquid comes to a boil in go the beans, zucchini, green chilis and the orzo. And that’s pretty much it. Except you definitely want to stir the orzo. It can start to settle on the bottom of the pot and burn.
All of the toppings
The toppings of the dish are just as important as the dish itself. When the orzo is cooked I add in a little creaminess to it but stirring in a little bit of sour cream (since they were out of creme fraische) and pepperjack cheese. If you don’t want the spice cheddar or Monterey Jack would be great here.
To top the dish I wanted some green to it. Avocado and scallions are typical go-tos for anything Mexican. If you like jalapeños and cilantro (I don’t!) add that to the top as well. Even a little fresh pico would be good on top. And maybe some chips to scoop it up with.
This one pot Mexican orzo and veggies is perfect for a night you really don’t feel like doing any dishes. Also great for a Meatless Monday.
FOR MORE MEXICAN INSPIRED RECIPES BE SURE TO CHECK THESE OUT:
For a meaty dish try this verde chicken chili recipe
If you want another one pot meal, try this one pot Spanish rice
For more Mexican pasta (think COMFORT FOOD!) be sure to try this Mexican Mac!
And remember, if you try this recipe be sure to rate it and leave a comment below and let me know how you like it. Or tag me on Instagram!
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One Pot Mexican Orzo and Veggies
- Total Time: 30m
- Yield: 4-6 1x
Description
This one pot Mexican orzo and veggies is a perfect easy weeknight meal. Loaded with beans and veggies it is flavorful AND easy to clean up!
Ingredients
- 2 bell peppers, small dice (you want the veggies to be similar in size to the beans and orzo)
- 1 jalapeño, minced (skip if you don’t like spice!)
- 4–5 cloves of garlic, minced
- 1 small to medium red onion, small dice
- 1 TBS cumin
- 2 zucchinis, grated
- 3 c chicken or veggie broth
- 1 4 oz can mild green chilis
- 1.25 c dried orzo
- 2 c enchilada sauce
- 2 cans of black beans, drained
- 1/4 c sour cream, greek yogurt or creme fraiche
Additional toppings: scallions, pepper jack cheese, avocado, jalapeños, salsa, fresh tomatoes
Instructions
- In a large soup pot with a tsp of olive or avocado oil sauté peppers, jalapeño, onion, garlic and cumin over medium to medium low heat 5-7 minutes until veggies are softened. Season with salt and pepper.
- Add in broth and enchilada sauce and bring to a gentle boil
- Once boiling add in green chilis, orzo, zucchini, and beans. Turn heat down to medium. Cook until the orzo is cooked all of the way and most of the liquid has absorbed. (15-20 minutes) Be sure to stir every few minutes to prevent the orzo from sticking to the bottom of the pan. If the mixture is too soupy leave on low heat for 10 more minutes and the orzo will absorb the liquid.
- Once most of the liquid has absorbed stir in the sour cream.
- Serve in bowls with toppings of your choice.
Notes
For a vegan version you can replace the sour cream with a vegan cream cheese.
- Prep Time: 5m
- Cook Time: 25m
