Mexican Orzo
34 views
Added 2024-01-21
Updated 2024-01-21
Ingredients
| 1 | Onion |
| 3 cloves | Garlic |
| 1 | Red pepper |
| 400g tin | Mixed beans |
| 2 tbsp | Vegetable oil |
| 400g tin | Cherry tomatoes |
| 1 tsp | Cumin |
| 1 tsp | Paprika |
| 1 tsp | Ground coriander |
| 3 tbsp | Tomato puree |
| 2 tsp | Chipotle paste |
| 165g tin | Sweetcorn |
| 300g | Orzo |
| 1 | Veg stock cube |
| Salt and pepper | |
| Coconut yoghurt | |
| Handful of | Fresh coriander |
Instructions
Cooking mode
- Prepare the vegetables: Peel and dice the onion - Peel and mince the garlic - Deseed and slice the red pepper - Drain and rinse the beans
- For the orzo: Boil the kettle - Heat 2 tbsp oil In a large frying pan over medium heat - add the onion and a big pinch of salt - saute for 6-7 minutes - Add the garlic, cumin, paprika and coriander fry for a moment to release the delicious flavour - add the sliced red pepper, tomato puree, chipotle paste and sweetcorn - Mix well and cook for a minute - stir through the orzo, vegetable stock cube and 700ml boiling water - Bring to the boil, cover and simmer for 8 minutes, until the orzo is soft and tender
- Finish the orzo: When nearly all of the water is nearly absorbed and the pasta is cooked, swirl through the coconut yoghurt and sprinkle with freshly chopped coriander before serving.