Ingredients
Scale
- 1 pound ground beef
- 1 cup orzo pasta
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 3-4 minutes. Stir in minced garlic and diced bell pepper, cooking for another minute. Add the ground beef, breaking it apart with a spatula. Cook until browned and no longer pink. Season with salt, pepper, smoked paprika, and oregano.
- Pour in the diced tomatoes with their juices and stir to combine. Then, add the beef or chicken broth. Bring the mixture to a boil, allowing the flavors to meld for about 2 minutes.
- Stir in the orzo pasta, reduce heat to low, cover, and simmer for approximately 10 minutes or until the pasta is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Once cooked, remove from heat. Taste and adjust seasonings if necessary. Garnish with chopped parsley. Serve hot for a hearty and comforting meal.
Notes
- Use lean ground beef for a lower-fat version, or try ground turkey or chicken as a substitute.
- Add a splash of red wine or a sprinkle of parmesan cheese before serving for extra flavor.
- Stir in a dollop of cream cheese or a splash of heavy cream at the end for a creamier texture.
- Adjust spice levels by adding red pepper flakes for more heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg