Orzo with Sausage and Cilantro
This jambalaya recipe is loaded with orzo, sausage, bell pepper, garlic, and plenty of fresh cilantro. The result is a hearty and flavorful pasta dish that combines the savory taste of sausage with the freshness of cilantro, creating a delicious and satisfying meal.
For more easy one-pot meals, check out my Mexican Beef and Rice Skillet and Spicy Shrimp Rice.
Yield: Serves 4
- 2 cups orzo pasta
- 375 g sausage, thinly sliced (use any kind of sausage you like)
- 1 onion, finely chopped
- 1 green bell pepper, diced
- 3 medium tomatoes, diced
- 2 cups crushed tomatoes
- 1 1/2 cups chopped cilantro
- 3 garlic cloves, finely chopped
- vegetable oil
- salt & black pepper to taste
In a medium pot, heat 2 tablespoons oil over medium heat. Add onions and sauté until slightly golden.
Add sausage, bell pepper and garlic. Sauté for 7-8 minutes, stirring occasionally.
Add tomato, crushed tomato, 1/2 cup water, salt and pepper to taste. Cover the pot and cook for 30 minutes. Taste and adjust seasoning.
Meanwhile, bring a pot of salted water to a boil. Add orzo and cook uncovered, over high heat until al dente, cooked through but still a bit firm, stirring occasionally (or cook the orzo according to the package directions). Drain in a colander.
Transfer orzo to a serving dish. Spoon the sausage mixture over the orzo and stir. Sprinkle with fresh cilantro and serve.
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