Cilantro Orzo and Beef
- 1.5 c beef stock
- 128 g orzo pasta (uncooked measure)
- 170 g canned corn (drained, whole kernel)
- 1 c peas (optional)
- 57 g chopped green chilis
- 1 t salt - table
- 1 t freshly ground black pepper
- 1 t oil (olive or vegetable)
- 1/2 lb beef (extra lean, cut into strips)
- 1/2 bell pepper (cut into 1/4" strips)
- 2 T chopped cilantro (fresh)
Pour stock, orzo, corn, peas, chilis, salt, and pepper in a 2-quart pan. Heat to boiling. Reduce heat, cover, and simmer for 10 minutes; remove from heat. Let stand about 5 minutes.
While the pasta is cooking, heat oil in a skillet over medium-high heat. Cook beef and bell pepper for about 5 minutes, until beef is brown.
Stir beef and bell pepper into the pasta mixture and add cilantro.
SJ Note 21 Apr 2011: Fantastic! Definitely a keeper. Made it without beef this time, just wanted it as a side dish. I really liked mine with the corn, and Chris equally enjoyed his without the corn.
SJ Note 8 Aug 2011: This was great. Used pork instead of beef, as that's what we had on hand tonight. I had mine with corn; we added peas to the whole lot, and since we were short on chilis, used some chipotle paste. With the peas, makes a great one-dish meal. Would have probably been better with beef.
SJ Note 27 Mar 2012: Still a favorite. Needed more meat, though, so I've doubled the measure; in the future we'll just add the peas and make it a one-dish meal (might need bread with it if we're particularly hungry).