Fifteen ingredients, thirty minutes, and a single deep skillet.
There is no meat, cheese or avocado in this bowl. The orzo drinks up a taco-spiced broth as it cooks, and the beans and corn go in at the same moment so nothing has to be cooked on the side.
Why This Recipe Works
- Blooming the spices in oil for thirty seconds brings out their flavour before any liquid goes in.
- Coating the dry orzo in the spiced oil first seasons every grain.
- Cooking the pasta in the broth releases starch that thickens the sauce without cream or cheese.
- A partial lid lets some steam out, so the liquid reduces while the orzo softens.
- A two-minute rest off the heat lets the last of the liquid settle into the orzo.
What One Cup of Orzo Cooks In
In a one-pot pasta the liquid is the recipe: too little and the orzo sticks before it softens, too much and it ends as soup. Here the orzo cooks IN THE SAME VESSEL AS THE SAUCE AND BEANS. Shares are drawn from the measures for the bar only.
- Dry orzo1 cup
- Low-sodium vegetable broth1 3/4 cups
- Canned diced tomatoes with juices1 cup
- Black beans, drained and rinsed1 can (15 oz)
- Corn kernels3/4 cup
The broth and the tomato juices are the cooking liquid; the beans and corn only need heating through. The orzo is brought to A GENTLE BOIL, then kept at A LIVELY SIMMER, PARTLY COVERED, FOR 10 TO 12 MINUTES, and stopped when the liquid is CREAMY RATHER THAN SOUPY. Nothing else thickens it: the bowl stays MEATLESS, CHEESELESS AND AVOCADO-FREE.
How to Make It
Onion softened, then garlic and three spices for 30 seconds
Heat the olive oil in a deep skillet or saucepan over medium heat. Cook the onion 3 minutes, then add the garlic, chili powder, cumin and paprika for 30 seconds.
Dry orzo coated, then broth, tomatoes, beans and corn
Stir in the dry orzo until coated. Add the broth, tomatoes, black beans, corn, salt and pepper.
Simmered part-covered until tender and creamy
Bring to a gentle boil, reduce to a lively simmer, partly cover and cook 10 to 12 minutes, stirring several times, until the orzo is tender and the liquid is creamy rather than soupy.
Cilantro folded in, rested, served with lime
Fold in the cilantro, rest 2 minutes, and serve with extra cilantro and lime.
Ingredient Notes
- Dry orzo
- One cup, stirred in raw. It cooks in the same pan as everything else, which is what the one-pot of the title means.
- Chili powder, cumin and smoked paprika
- A tablespoon of mild chili powder with a teaspoon of cumin and half a teaspoon of smoked paprika. Together they are the taco seasoning.
- Canned black beans and corn
- One drained, rinsed can and three quarters of a cup of kernels. Both go in with the liquid.
- Low-sodium vegetable broth
- One and three quarter cups. Vegetable rather than chicken keeps the bowl meatless.
Success Tips
- Stir the orzo several times while it simmers, scraping the bottom where it likes to catch.
- Stop cooking when the liquid looks creamy; it keeps thickening during the rest.
- Drain the black beans thoroughly, since their canning liquid would thin the orzo.
Serving Ideas
Four bowls of red-orange taco-seasoned orzo with black beans, diced tomato and corn, topped with a heavy handful of fresh cilantro and a lime wedge to squeeze over.
Frequently Asked Questions
Can I add meat or cheese?
Not in this version. It is meatless and cheeseless by design, with the beans and corn as the substance of the bowl.
What if it gets too thick?
Orzo keeps absorbing liquid as it sits. A splash of broth stirred in over low heat loosens it again.
Can I use dried black beans?
This recipe is written for canned beans, which only need draining and rinsing. Dried beans would need to be cooked separately first.
