Vegan Mexican Orzo Skillet
Try this easy Vegan Mexican Orzo Skillet recipe! Ready in just 37 minutes with simple ingredients. A flavorful one-pan meal perfect for busy weeknights.
Equipment
- large skillet
- knife
- cutting board
- measuring spoons
- measuring cups
- spatula
- can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 1 red bell pepper finely diced
- 2 cloves garlic minced
- 1 cup dried orzo pasta
- 1 15-ounce can black beans drained and rinsed
- 1 cup frozen corn kernels
- 1 10-ounce can diced tomatoes with green chilies undrained
- 1.5 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 cup fresh cilantro chopped for garnish
- 1 avocado sliced for serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for 5 minutes until the vegetables are softened.
- Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
- Pour the dried orzo into the skillet and stir to coat in the oil and vegetable mixture, toasting the pasta for 1 minute.
- Add the drained black beans, frozen corn, undrained diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, and salt. Stir all ingredients together until fully combined.
- Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Simmer for 15 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Remove the skillet from the heat and let it rest, covered, for 5 minutes to allow the sauce to thicken slightly.
- Fluff the orzo mixture with a fork and taste for seasoning, adding more salt if needed.
- Serve immediately, garnished with fresh chopped cilantro and sliced avocado.
Notes
Garnish with fresh chopped cilantro and sliced avocado.