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Chorizo Orzo with Sun-Dried Tomatoes

This is a one-pan orzo dish that cooks the pasta right in the broth - meaning it absorbs all the chorizo fat and gets really flavorful. It's ready in ~35 minutes and makes a solid weeknight dinner.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

Ingredients (~6 servings)

  • 2 Tbsp olive oil
  • 6 oz Spanish chorizo sliced or cubed
  • 1 medium yellow onion diced small
  • 3 cloves garlic minced
  • 1 1/2 cups orzo
  • 3/4 cup oil-packed sun-dried tomatoes roughly chopped
  • 3 cups low-sodium chicken broth
  • 3/4 cup freshly grated parmesan cheese
  • 1/3 cup fresh Italian parsley finely chopped
  • Salt and pepper to taste
  • 1 lemon juiced

Instructions

  • Heat olive oil in a large skillet over medium heat.
  • Add chorizo and cook until browned, 2-3 minutes.
  • Add onion and cook until translucent and slightly caramelized, 5-6 minutes.
  • Stir in orzo and toast for 2-3 minutes, stirring frequently.
  • Add garlic and cook until fragrant, 1 minute.
  • Stir in sun-dried tomatoes.
  • Pour in chicken broth and bring to a boil.
  • Reduce heat to low, cover, and simmer until pasta is tender and liquid is absorbed, 10-12 minutes, stirring occasionally.
  • Remove from heat and stir in parmesan and parsley.
  • Squeeze lemon juice over the orzo.
  • Taste and adjust seasoning with salt and pepper.
  • Serve with additional parmesan on the side.

Notes

Chorizo is salty, so add salt sparingly.