Red Beans with Orzo
A takeoff on Southern-style red beans and rice, this skillet main dish substitutes rice-shape orzo pasta for the rice.
Recipe from Better Homes and Gardens
1 14 ounce can chicken broth
1 1/2 cups water
1 1/3 cups dried orzo pasta (rosamarina)
1/4 cup finely chopped onion
1 teaspoon herbes de Provence or dried Italian seasoning, crushed
1 15 ounce can red beans or pinto beans, rinsed and drained
1 ounce prosciutto or cooked ham, cut into thin strips (about 1/3 cup)
2 tablespoons snipped fresh flat-leaf parsley
1/3 cup finely shredded Parmesan cheese
In a medium saucepan, combine chicken broth and the water; bring to boiling. Stir in uncooked orzo, onion, and herbes de Provence. Return to boiling; reduce heat. Simmer, uncovered, for 12 to 15 minutes or just until orzo is tender and most of the liquid is absorbed, stirring often.
Per Serving: cal. (kcal) 350, Fat, total (g) 4, chol. (mg) 11, sat. fat (g) 1, carb. (g) 61, fiber (g) 7, pro. (g) 18, sodium (mg) 1118, Percent Daily Values are based on a 2,000 calorie diet
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