1 14 oz. can chicken broth
1 C water
1 1/2 C dried orzo
1/2 C finely chopped onion (1 medium)
1 tsp. dried Italian seasoning
1 15 oz. can red beans or pinto beans, rinsed and drained
1 large tomato, peeled, seeded and chopped (I never seed mine)
4 slices bacon, crisp cooked and crumbled or 1/2 C chopped ham (omitted since I was going to serve this to a vegetarian).
1/4 C snipped fresh Italian parsley (I used dried, about 1 Tbs.)
1/3 C finely shredded Parmesan cheese
1) Bring chicken broth and water to boiling in a large sauce pan. Stir in orzo, onion and Italian seasoning. Reduce heat. Boil gently, uncovered for 12-15 minutes, or until orzo is just tender and liquid is absorbed, stirring frequently.
2) Stir in beans, tomato, bacon and parsley; heat through. Top with Parmesan cheese.
Very quick, and delicious. Will make again.
Serving Size: 1 1/2 cups
Servings Per Recipe: 4
Amount per Serving:
Total Calories 580, Total fat 18 g, Saturated fat 9 g, Cholesterol 38 mg, Sodium 1474 mg, Carbohydrate 71 g, Dietary Fiber total 8 g, Protein 36 g