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
  • 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.
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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