Chorizo Orzo is a tasty dish with orzo pasta, spicy chorizo, salty parmesan cheese, and tangy sun-dried tomatoes. It's a comforting and satisfying meal with a delicious blend of bold spices and rich cheese.
This Chorizo Orzo is a mouthwatering fusion of tender pasta and spicy sausage, elevated with the rich flavor of grated parmesan cheese and sweet sun-dried tomatoes. Serve as a flavorful side dish at gatherings or potlucks, complementing grilled meats or roasted veggies.
If you're looking for more pasta recipes to add to your repertoire, then try my Cajun Alfredo Sauce, One Pot French Onion Pasta, and Mushroom Pesto Pasta.
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Why You'll Love This One-Pot Tomato Orzo
- Flavor combination- The blend of spicy chorizo and the nutty flavor of the parmesan cheese creates a rich and satisfying flavor profile.
- Easy to make- With simple ingredients and straightforward preparation, it's a recipe that any home cook can master.
- Versatile- You can customize this dish by adding additional ingredients like vegetables or herbs to suit your taste preferences.
- Crowd-pleaser- This orzo recipe is likely to be a hit with friends and family, making it a great option for gatherings and potlucks.
Understanding Spanish Chorizo
Chorizo is a type of highly seasoned pork sausage commonly used in Spanish and Mexican cuisine. In this recipe we use Spanish chorizo, which is typically cured or smoked and can be found in both sweet and spicy varieties. It has a firm texture and is usually sliced before being eaten.
This type of chorizo typically has a deep red color, thanks to the addition of paprika and other spices during the curing process. It has a robust flavor with the versatility and ability to add depth to a wide range of dishes.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Chorizo- Use Spanish-style chorizo which is cured or smoked and can be sliced, instead Mexican chorizo, which is fresh and uncooked.
- Orzo- Orzo is a small, rice-shaped pasta that cooks relatively quickly. It absorbs flavors well and works great in dishes like soups, salads and casseroles.
- Broth- Opt for chicken broth to maximize the flavor and richness of the dish. I recommend using low-sodium chicken broth to help control the salt content.
- Yellow onion- Finely chop the onion and cook them until they are translucent and slightly caramelized to enhance their sweetness.
- Garlic- Fresh garlic adds aromatic flavor to the dish. Mince or finely chop the garlic for even distribution throughout the dish.
- Sun-dried tomatoes- Provides a concentrated, sweet-tart flavor to the dish. Use oil-packed or rehydrated sun-dried tomatoes.
- Parmesan cheese- Adds a nutty, salty flavor and creamy texture. Choose a high-quality Parmesan cheese that has been aged for at least 24 months. I recommend grating it by hand which will melt more smoothly.
- Parsley- I use Italian flat leaf parsley, not the curly kind. Fresh parsley adds brightness and fresh herbal flavor to the dish.
- Fresh lemon- To brighten up the flavors and add a touch of acidity, squeeze fresh lemon juice over the dish just before serving.
Ingredient Note Substitutions
- Orzo- If you don't have orzo on hand, you can use other small pasta shapes like couscous, small shells or even rice. Adjust cooking times as needed.
- Chorizo- If you can't find chorizo or prefer a different flavor, you can substitute it with other types of sausage such as Italian sausage, Andouille or Portuguese sausage.
- Sun-dried tomatoes- Tomato paste can be used as a concentrated substitute for sun-dried tomatoes. Use about 1 tablespoon of tomato paste for every 4-5 sun-dried tomatoes. Or use fresh tomatoes and cook them down in the skillet with the onions and garlic until they become soft and concentrated in flavor.
Step By Step Instructions: Sun-Dried Tomato Orzo
STEP 1: Prepare ingredients. Slice the chorizo sausage into small pieces, chop the onion, artichoke hearts, sun-dried tomatoes and mince the garlic.
STEP 2: Sauté chorizo. Heat the oil in a skillet over medium heat and add the sliced chorizo. Cook until the chorizo is browned and cooked through, about 2-3 minutes.
STEP 3: Cook orzo. In the same skillet, add the chopped onion and cook until translucent and slightly caramelized. Then, stir in the orzo pasta. Toast pasta lightly, stirring frequently, for another 2-3 minutes. Lastly, add the garlic and cook just until fragrant, about 1 minute.
STEP 4: Add sun-dried tomatoes and artichokes. Stir in the chopped sun-dried tomatoes, mixing well to combine all the ingredients.
STEP 5: Add chicken broth. Pour in the chicken broth and bring mixture to a boil. Reduce the heat to low, cover the skillet, and let the orzo simmer gently for about 10-12 minutes, or until the pasta is cooked through and most of the liquid is absorbed.
STEP 6: Season and garnish. Stir in the parmesan cheese and chopped parsley. Squeeze a half of a lemon to help brighten up the flavors. Taste the orzo and adjust the seasoning with salt and pepper. Remove the skillet from the heat. Spoon into desired bowl and serve with additional parmesan cheese.
Expert Tips
Sauté the chorizo in a skillet over medium heat until it releases its flavorful oils and starts to brown. This step adds a depth of flavor to the dish and helps render out excess fat from the chorizo.
Toasting the orzo in the skillet before adding liquid can enhance its nutty flavor and prevent it from becoming mushy. Stir the orzo frequently to ensure even toasting and avoid burning.
Use chicken broth instead of water to cook the orzo for added flavor. The broth will infuse the pasta with savory notes and creates a more flavorful base for the dish.
Don't overcook. Orzo cooks relatively quickly, usually about 10-12 minutes. Keep an eye on it and test for doneness a few minutes before the suggested cooking time. The pasta should be tender but still slightly firm (al dente).
Variations
Here are some additional ingredients and variations you can add to this orzo recipe for extra flavor and texture:
- Bell peppers- Sauté diced bell peppers along with the onions and garlic for added sweetness and color.
- Spinach- Stir in fresh baby spinach leaves during the last few minutes of cooking until wilted for added nutrition and color.
- Artichokes- Simply incorporate chopped or quartered artichokes hearts into the recipe during cooking. Use jarred or canned artichokes rather than frozen.
- Spices- Enhance the flavor with additional spices like smoked paprika, cumin or red pepper flakes for extra heat.
- Cream- Stir in a splash of heavy cream at the end of cooking for a creamy finish.
- Pine nuts- Toasted pine nuts can add a crunchy texture and nutty flavor. Sprinkle them over the finished dish as a garnish.
Serving Suggestions
- Grilled chicken- Grilled chicken breast or thighs seasoned with simple herbs and spices can provide a nice contrast of the bold flavors in this dish.
- Side salad- Serve the orzo alongside a simple side salad dressed with lemon vinaigrette or balsamic dressing. The freshness of the salad will balance out the richness of the pasta dish.
- Roasted vegetables- Roasted vegetables such as bell peppers, zucchini, mushrooms or cherry tomatoes make a delicious accompaniment to this cheesy orzo.
FAQ
Yes, you can use either Spanish or Mexican chorizo depending on your preference. Spanish chorizo is cured or smoked, firm and can be sliced, while Mexican chorizo is fresh, uncooked and crumbly.
The level of spiciness in chorizo can vary depending on the brand and type you use. Spanish chorizo tends to be milder and smokier, while Mexican chorizo is typically spicier. Adjust the amount of chorizo used in the recipe according to your preference for heat.
Although, this dish is best enjoyed fresh, you can prepare some of the components, such as the chorizo, onions, garlic, sun-dried tomatoes, and parsley ahead of time to streamline the cooking process.
Yes, you can! For a creamier texture, stir in ¾ cup heavy cream at the same time you add the chicken broth. This will give you a richer, more decadent finish.
Storing and Reheating
Allow the cooked Chorizo Orzo to cool completely at room temperature. Transfer to an airtight container and store inside the refrigerator for up to 3-4 days.
Reheating
To reheat, transfer to the orzo to a saucepan or skillet. Add a splash of broth or water to prevent it from drying out. Heat over medium-low heat, stirring occasionally, until warmed through.
Alternatively, you can reheat individual portions in the microwave. Place the desired amount in a microwave-safe dish, cover loosely with a damp paper towel, and microwave in 30-second intervals, stirring in between, until heated through.
Special Tools and Equipment
- Large skillet or sauté pan- Use a pan with high sides is ideal for sautéing the ingredients, as well as for cooking the orzo pasta.
- Wooden spoon or spatula- Use a wooden spoon or rubber spatula for stirring and tossing the ingredients to ensure even cooking and prevent sticking.
- Chef's knife- A sharp chef's knife is essential for chopping the ingredients.
- Grater- If you plan to freshly grate the parmesan cheese (recommended), a cheese grater or microplane will come in handy.
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📖 Recipe
Chorizo Orzo with Sun-Dried Tomatoes
Ingredients
- 2 tablespoon Olive oil
- 4 oz Spanish chorizo sliced or cubed
- ½ Medium yellow onion diced small
- 2 cloves Garlic minced
- 1 cup Orzo
- ½ cup Oil-packed sun-dried tomatoes roughly chopped
- 2 cups Low-sodium chicken broth
- ½ cup Parmesan cheese freshly grated
- ¼ cup Italian parsley, fresh finely chopped
- Salt and pepper to taste
- ½ Lemon juiced
Instructions
- Slice the chorizo sausage into small pieces, chop the onion, artichoke hearts, sun-dried tomatoes and mince the garlic.
- Heat the oil in a skillet over medium heat and add the sliced chorizo. Cook until the chorizo is browned and cooked through, about 2-3 minutes.
- In the same skillet, add the chopped onion and cook until translucent and slightly caramelized. Then, stir in the orzo pasta. Toast pasta lightly, stirring frequently, for another 2-3 minutes. Lastly, add the garlic and cook just until fragrant, about 1 minute.
- Stir in the chopped sun-dried tomatoes, mixing well to combine all the ingredients.
- Pour in the chicken broth and bring mixture to a boil. Reduce the heat to low, cover the skillet, and let the orzo simmer gently for about 10-12 minutes, or until the pasta is cooked through and most of the liquid is absorbed.
- Stir in the parmesan cheese and chopped parsley. Squeeze a half of a lemon to help brighten up the flavors. Taste the orzo and adjust the seasoning with salt and pepper. Remove the skillet from the heat. Spoon into desired bowl and serve with additional parmesan cheese.
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