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.

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    1  14  ounce can 
    chicken broth
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    1 1/2  cups 
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    1 1/3  cups 
    dried orzo pasta (rosamarina)
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    1/4  cup 
    finely chopped onion
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    1   teaspoon 
    herbes de Provence or dried Italian seasoning, crushed
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    1  15  ounce can 
    red beans or pinto beans, rinsed and drained
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    1   ounce 
    prosciutto or cooked ham, cut into thin strips (about 1/3 cup)
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    2   tablespoons 
    snipped fresh flat-leaf parsley
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    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.
Stir in drained beans, prosciutto or ham, and parsley; heat through. Top individual servings with Parmesan cheese. Makes 4 servings.
Nutrition information
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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