One-Pot Taco Orzo
This one-pot taco orzo blends bold taco spices, tender orzo pasta, and black beans for a flavorful, easy weeknight meal ready in under 30 minutes.
Equipment
- 1 large skillet or pot
- 1 stove for heating and simmering
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 to 3 garlic cloves minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika optional
- 1 cup orzo pasta
- 1 can 14 ounces black beans, drained and rinsed
- 1 can 14 ounces diced tomatoes with juices
- 2 to 2½ cups vegetable or chicken broth
- Salt and freshly ground black pepper to taste
- Optional garnish: shredded cheese sour cream, sliced green onions, cilantro
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add chopped onion and cook until softened, about 3 to 4 minutes.
- Stir in garlic, chili powder, cumin, and smoked paprika if using; cook until fragrant.
- Add orzo, black beans, and diced tomatoes with juices; stir to combine.
- Pour in broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 10 to 12 minutes or until orzo is tender and most liquid is absorbed.
- Season with salt and black pepper to taste.
- Serve warm topped with optional garnishes like cheese, sour cream, green onions, or cilantro.
Notes
- Add extra broth if orzo is not fully cooked.
- Add jalapeño or cayenne for more heat.
- Stir in cooked chicken or turkey for extra protein.
- Serve with tortilla chips or side salad.