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Cajun Dirty Orzo

Cajun Dirty Orzo: A Flavor-Packed One-Pot Dinner Delight

Cajun Dirty Orzo is a quick, flavorful one-pot meal featuring ground beef, bell peppers, and orzo, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon butter can be substituted with margarine for a dairy-free option
  • 1 tablespoon olive oil substitute with any vegetable oil
  • 1 medium shallot yellow onions work well if shallots are unavailable
  • 1 large green bell pepper red or yellow bell peppers can enhance the flavor
  • 2 cloves garlic or use 1/2 teaspoon garlic powder per clove
For the Flavor
  • 2 tablespoons Cajun seasoning adjust quantity based on heat preference
  • 1 teaspoon celery salt regular salt is a suitable alternative
  • 1 teaspoon garlic & herb seasoning can be replaced with garlic powder if needed
  • 1 tablespoon dried parsley substitute with fresh parsley if available
  • 1 teaspoon salt choose low-sodium alternatives if desired
For the Main Ingredients
  • 1 pound ground beef swap with ground turkey or chicken for a leaner meal
  • 1 cup orzo pasta different small pasta shapes can be used if desired
  • 1 cup tomato purée canned tomatoes can also be an option
  • 3 cups beef broth using veggie broth makes this dish vegetarian-friendly
For Topping
  • 1 cup cheddar cheese other melting cheeses like mozzarella work well too
  • 1 optional red jalapeño adds a vibrant touch and some heat
  • 1 tablespoon fresh thyme can substitute with other herbs such as parsley or oregano

Equipment

  • large non-stick pan

Method
 

Cooking Steps
  1. In a large non-stick pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-low heat. Add the diced shallots and green bell peppers; cook for about 5 minutes until soft and fragrant.
  2. Incorporate the minced garlic, Cajun seasoning, celery salt, garlic & herb seasoning, dried parsley, and salt into the sautéed vegetables. Stir for about 1-2 minutes until garlic becomes fragrant.
  3. Increase the heat to medium and add 1 pound of ground beef to the pan. Cook until fully browned, about 5-7 minutes.
  4. Add 1 cup of orzo pasta to the pan. Stir and toast for about 2-3 minutes until golden.
  5. Pour in 1 cup of tomato purée and 3 cups of beef broth, bringing to a boil then reducing to a gentle simmer. Cook for 15-20 minutes until orzo is tender.
  6. Remove from heat and stir in 1 cup of grated cheddar cheese until melted and incorporated.
  7. Garnish with fresh thyme and optional sliced red jalapeño, serving hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water to maintain the creaminess. Best consumed fresh as pasta can become mushy in the freezer.

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