The Freshman Cook: Southwestern Orzo / #SundaySupper

This Southwestern Orzo is by far the best pasta type salad I have ever had! If you like orzo, you probably already know how tasty it is served hot, but have you ever had it cold? I know you will love it too! It is full of fresh vegetables, like white onion, red pepper, and pan fried corn, seasoned with salsa, lime, chipotle seasoning and cilantro. Add in some black beans, and top it all with Queso Fresco for a tasty, yummy side dish. You will love it and your friends will beg you for the recipe!

Southwestern Orzo

(serves 2-3)
(printable recipe at end of page)

4 cups Chicken Broth
1/4 pound uncooked Orzo

1/4 cup Corn Kernels

2 tablespoon White Onion (chopped small)

1/4 cup Red Pepper (chopped small)

1-2 sprigs of Fresh Cilantro

1/4 cup Black Beans, low sodium (drained and rinsed) 

1/4-1/2 cup Salsa

Sprinkle of Chipotle Seasoning( I used Mrs. Dash)

Juice from 1/2 lime

Queso Fresco

Fresh Avocado

You can follow the directions on your package of orzo for cooking. I substituted chicken broth for the water when I cooked this recipe. The difference in taste was awesome. Since this recipe is only for two people, I used 32 ounces of chicken broth, and a 1/4 pound of orzo. Once the broth is boiling, add the pasta, and wait for it to reboil. Start your timer now for 8 minutes. Stir it frequently while cooking. Remove and drain. I let it cool completely, then put it in the fridge until I was ready to put it together the next morning. 
Pan fry the corn in a little butter until done. Let cool.
Chop onion into small pieces.
Chop red pepper into small pieces. If you like red peppers a little softer than raw, then pan fry them in a little butter until they reach the level of softness you want. Let cool.
  Chop cilantro. I only used 2-3 leaves.
Start putting the dish together by pouring the orzo into a large bowl. Add the corn, chopped onions and red peppers. Then add the black beans, salsa, chipotle seasoning, lime and cilantro. Mix together.
 Add cheese and avocado just before serving! 

The true beauty of this recipe is that you can change the ingredients to suit your taste preferences. If you don’t like black beans, add the beans you like. If you prefer red onions, use them instead! If you don’t like cilantro, use Italian parsley. Substitute what you like!

I did a few things different in this recipe than I usually do. I like to make everything from scratch, but like you, I don’t really have the time. So this time I went with the canned beans, but I chose low sodium. The high amounts of sodium is why I don’t like to use canned goods, and I was so happy to see low sodium available. I also used frozen corn. This is usually a no-no for me! Whenever it is available, I like fresh. But I had some left in the freezer, and saw no reason to waste it. Besides, the corn is not the star of this recipe, and the frozen corn made it much quicker to put together! ( plus it tasted really good!) Another plus!!

As always, if you have any questions about this recipe, please email me at thefreshmancook@hotmail.com!

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Scroll down to find more tasty orzo recipes from the Sunday Supper Family! They all look so tasty!

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

4 cups Chicken Broth

1/4 pound uncooked Orzo

2 tablespoon White Onion (chopped small)

1/4 cup Red Pepper (chopped small)

1-2 sprigs Fresh Cilantro

1/4 cup Black Beans, low sodium (drained and rinsed) 

Sprinkle of Chipotle Seasoning( I used Mrs. Dash)

1. You can follow the directions on your package of orzo for cooking. I substituted chicken broth for the water when I cooked this recipe. The difference in taste was awesome. Since this recipe is only for two people, I used 32 ounces of chicken broth, and a 1/4 pound of orzo. Once the broth is boiling, add the pasta, and wait for it to reboil. Start your timer now for 8 minutes. Stir it frequently while cooking. Remove and drain. I let it cool completely, then put it in the fridge until I was ready to put it together the next morning. 
2. Pan fry the corn in a little butter until done. Let cool.
3. Chop onion into small pieces.
4. Chop red pepper into small pieces. If you like red peppers a little softer than raw, then pan fry them in a little butter until they reach the level of softness you want. Let cool.
5.  Chop cilantro. I only used 2-3 leaves.
6. Start putting the dish together by pouring the orzo into a large bowl. Add the corn, chopped onions and red peppers. Then add the black beans, salsa, chipotle seasoning, lime and cilantro. Mix together.
7.  Add cheese and avocado just before serving.

1. The true beauty of this recipe is that you can change the ingredients to suit your taste preferences. If you don’t like black beans, add the beans you like. If you prefer red onions, use them instead! If you don’t like cilantro, use Italian parsley. Substitute what you like!