Spicy Mexican Chorizo & Broccoli Orzo Skillet

This bold and zesty skillet meal reimagines a classic orzo dish with the vibrant flavors of Mexican cuisine, featuring spicy chorizo, tender orzo, and crisp-tender broccoli simmered in a rich tomato and chipotle sauce.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $3.26/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• comfort food
• spicy
• savory

Ingredients

• 1 pound Mexican chorizo
• 1 tablespoon olive oil
• 1 yellow onion (chopped)
• 3 clove garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon dried Mexican oregano
• 14.5 ounce diced tomatoes (undrained)
• 1 teaspoon chipotle in adobo (minced)
• 2.5 cup chicken broth
• 1 cup orzo pasta
• 2 cup broccoli florets
• 1 tablespoon lime juice
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped)
• 0.25 cup Cotija cheese (crumbled)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the Mexican chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pan. Remove chorizo and set aside.
2. To the same skillet, add the yellow onion and sauté until softened, about 3 to 4 minutes. Add the garlic, ground cumin, chili powder, and dried Mexican oregano, and cook for another 1 minute until fragrant.
3. Stir in the diced tomatoes, chipotle in adobo, and chicken broth. Bring the mixture to a simmer.
4. Add the orzo pasta, stir well, and reduce heat to medium-low. Cover and simmer for 8 minutes, stirring occasionally, until the orzo is mostly cooked but still has a slight bite.
5. Stir in the broccoli florets. Cover and continue to cook for another 5 to 7 minutes, or until the broccoli is tender-crisp and the orzo is fully cooked, absorbing most of the liquid.
6. Return the cooked chorizo to the skillet. Stir in the lime juice, salt, and black pepper. Mix well.
7. Serve hot, garnished with fresh cilantro and crumbled Cotija cheese, if desired.

Notes

Mexican chorizo can render a significant amount of fat. Be sure to drain excess fat after browning to prevent the dish from becoming greasy. Adjust the amount of chipotle in adobo to your preferred spice level.

Nutrition (per serving)

• Calories: 676
• Protein: 38.1 g
• Carbohydrates: 44.5 g
• Fat: 39.5 g
• Fiber: 3.3 g
• Sodium: 475 mg
• Saturated Fat: 15.5 g
• Sugar: 2 g
• Cholesterol: 100 mg