Log in
Deb's Paella with Vegetables and Orzo
Ingredients
- 1 Tablespoon olive oil
- 1 cup onion, diced
- ¾ cup chopped green bell pepper
- 2 gloves garlic, minced
- 1 lb. Portobello mushrooms, sliced
- 1 can Mexican style stewed tomatoes, undrained
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¾ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ¾ cup uncooked orzo pasta
- 1 can garbanzo beans, rinsed and drained (GOYA brand if possible)
- 1 cup frozen green peas, thawed
- Freshly grated parmesan for serving
- Salt and pepper to taste
Instructions
- Heat oil in nonstick skillet or Dutch oven. Sauté onion, bell pepper and garlic until tender, about 5 minutes. Add mushrooms, cook and stir about 2 minutes more. Add chicken broth, tomatoes with liquid, chili powder, paprika, cumin and black pepper. Bring to boil over medium high heat, stirring occasionally.
- Add pasta. Cover. Reduce heat to medium-low. Simmer, 15 minutes, stirring occasionally to prevent pasta from sticking. Add beans and peas to skillet; bring to a boil over high heat. Reduce heat to low. Simmer 5 minutes, stirring frequently. Serve with freshly grated Parmesan cheese.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/