It’s the finally the weekend! Here’s a quick and easy one pan dish for next weeks menu rotation. I made this ahead of time for my husband’s lunches and it was really good! The orzo pasta gives it a nice risotto feel and not as heavy as rice. I added some grilled sausage to it as well to make it more filling.
Cheesy Enchilada Orzo
(Adapted from Family Fresh Meals)
1 cup uncooked Orzo
½ block cream cheese cubed
1 cup cheddar cheese
2 cups vegetable stock
1 cup enchilada sauce
1 can black beans
1/2 cup whole kernel corn
½ diced red bell pepper
½ diced green bell pepper
¼ cup chopped green chilies
salt and pepper to taste
In a large skillet, cook peppers and corn over medium-high heat until they start to soften.
Add in vegetable stock and orzo, cover, and cook for 10-15 minutes until orzo is cooked. Stir occasionally while cooking.
Uncover, add in cream cheese, black beans, enchilada sauce, cheddar cheese, green chilies and salt and pepper to taste. Turn heat down to low, and simmer for an additional 5-7 minutes.
Serve with sour cream, tomatoes, cilantro, and a lime.
Remove from the pot and serve.
