Pin The weather had turned gray and rainy last Tuesday, the kind that makes you crave something warm and filling. I rummaged through the pantry and found a forgotten bag of orzo tucked behind the pasta boxes. That accidental discovery led to this skillet dinner that has since saved three busy weeknights.
My sister stayed over unexpectedly last month, exhausted from a new job. I threw this together while she curled on the couch, and she asked for the recipe before even finishing her first bowl. Sometimes the simplest meals become the ones people remember most.
Ingredients
- 1 pound ground beef: I learned to drain the excess fat or the dish becomes greasy, but dont drain all those flavorful browned bits
- 1 cup orzo pasta: Rice shaped pasta that plumps beautifully in the tomato broth, almost like risotto but much faster
- 1 medium onion, finely chopped: Takes a few minutes to soften but builds the essential savory foundation
- 1 bell pepper: Red adds sweetness, green brings a slight bitterness that balances the rich beef
- 1 can diced tomatoes with juice: The liquid becomes part of the cooking broth so do not drain
- 1 cup frozen peas: Adds little pops of sweetness and color without extra prep work
- Fresh parsley: Brightens everything at the end though I have used dried in a pinch
- 2 cloves garlic, minced: Add it after the onions so it does not burn and turn bitter
- 2 cups beef broth: The orzo absorbs most of this while cooking, creating its own sauce
- 1 teaspoon dried oregano and basil: Dried herbs work perfectly here since they cook long enough to rehydrate
- Salt and black pepper: Taste before adding more since the Parmesan brings its own saltiness
- 1/4 cup grated Parmesan cheese: Stir it in at the end for that creamy finish without any heavy cream
- 2 tablespoons olive oil: Start with this to saute the vegetables, coating the pan nicely
Instructions
- Build the flavor base:
- Heat olive oil in your largest skillet over medium heat and cook the chopped onion until it turns translucent and fragrant, about three or four minutes.
- Add aromatics and peppers:
- Stir in the garlic and diced bell pepper, letting them soften for another two or three minutes until the pepper yields to the spoon.
- Brown the beef:
- Crank the heat to medium high, add the ground beef, and break it apart with your spatula as it browns, about five to seven minutes.
- Create the sauce:
- Pour in the diced tomatoes with their juice, beef broth, oregano, basil, salt, and pepper, stirring until everything is well combined.
- Let it simmer:
- Bring the mixture to a bubble, then lower the heat to medium low and let it simmer gently for ten minutes to develop flavor.
- Add the orzo:
- Stir in the orzo, cover the skillet, and cook for ten to twelve minutes until the pasta is tender and most of the liquid has disappeared.
- Fold in the peas:
- Add the frozen peas and cook for another two or three minutes until they are heated through and no longer frosty.
- Finish with cheese:
- Remove the skillet from heat, stir in the Parmesan until it melts into the sauce, and serve immediately topped with fresh parsley.
Pin This recipe has become my go to when friends need a meal delivered. The flavors somehow improve overnight, and I have learned to double the batch just to have extra lunch portions for myself.
Making It Your Own
I have swapped ground turkey for the beef when my brother in law visited, and honestly, the result was just as satisfying. The real magic happens when you add whatever vegetables are wilting in your crisper drawer.
Serving Suggestions
A simple green salad with lemon vinaigrette cuts through the richness nicely. My kids love it with crusty bread for soaking up every drop of the tomato broth.
Storage and Reheating
The leftovers keep beautifully in the refrigerator for three days and reheat in minutes. I always splash a little extra broth or water when reheating because the orzo drinks up moisture overnight.
- Store in an airtight container to prevent the pasta from drying out
- Reheat gently on the stove over low heat, stirring occasionally
- The texture improves after resting as the flavors meld together
Pin There is something deeply satisfying about a meal that comes together this easily yet tastes this comforting. Hope it becomes a staple in your kitchen too.
Recipe Q&A
- → What can I substitute for ground beef in this dish?
You can easily substitute ground turkey or chicken for a leaner option. The cooking method remains the same; simply brown the alternative protein until cooked through.
- → Can I add more vegetables to this skillet meal?
Absolutely! This dish is highly adaptable. Consider adding spinach, zucchini, mushrooms, or even corn during the last few minutes of simmering, allowing them to heat through and tenderize.
- → How long does this ground beef and orzo keep in the refrigerator?
Leftovers of this satisfying meal can be stored in an airtight container in the refrigerator for up to 3 days. It reheats well on the stovetop or in the microwave.
- → What if I don't have orzo pasta on hand?
If orzo isn't available, you can use other small pasta shapes like ditalini, acini di pepe, or even broken spaghetti. Adjust simmering time as needed until the pasta is tender.
- → How can I make this dish even creamier?
For an extra creamy texture, stir in a splash of heavy cream or a handful of shredded mozzarella or cheddar cheese along with the Parmesan at the end of cooking, allowing it to melt and incorporate.