adapted from: Betty Crocker
3 c. low-sodium beef broth
1 1/2 c. uncooked orzo pasta
1/2 Lb. lean ground beef
1/2 c. finely chopped onion
1 red bell pepper, ribbed, seeded and chopped
1 (15.25 oz.) can corn, drained
1 (4 oz.) can diced green chiles, undrained
1/2 tsp. ground cumin, or to taste
1/4 c. chopped fresh cilantro
salt and pepper, to taste
For serving (optional):
light sour cream
crumbled Feta cheese
diced avocado
Combine beef broth and orzo in a large saucepan. Bring to a boil, reduce heat, cover and simmer about 10 minutes or until orzo is tender and all the liquid is almost absorbed; remove from heat. Meanwhile, brown ground beef in a large skillet over medium heat, add the onion and bell pepper and saute about 5 minutes or until tender. Add the corn, diced green chiles, cumin and fresh cilantro. Stir in the cooked orzo. Season with salt and pepper, to taste. Serve with sour cream, crumbled Feta cheese and diced avocado, if desired. Serves: 4-6.
Jenn's Notes: There is a lot of pasta in this dish compared to meat. If you would like more meat, feel free to add one pound of lean ground beef or reduce the orzo.