Directions
- 1Add olive oil, orzo, and garlic to a medium pot and cook over medium heat, stirring frequently, until golden, about 5 minutes.
- 2Add tomato paste and taco seasoning, and cook until aromatic, about 1 minute.
- 3Add kale, drained beans, and broth.
- 4Increase the heat to medium-high and simmer.
- 5Taste and season with salt as needed.
- 6Cover, reduce heat to medium-low, and simmer until the orzo is tender, stirring occasionally as needed, about 15 minutes.
- 7Stir in the butter.
- 8Serve with sour cream and hot sauce.
Ingredients
- 0.25 cup olive oil
- 1 cup dried orzo
- 5 garlic cloves
- 2 tablespoons double concentrated tomato paste
- 2 to 4 tablespoons taco seasoning
- 1 bag (10 to 16 ounce) frozen chopped kale
- 1 can (15 ounce) black beans, drained
- 2 cups chicken broth
- 2 teaspoons bouillon
- 2 cups water
- to taste Salt
- 2 tablespoons butter
- sour cream
- hot sauce
Equipment
pot
Tips
- Toasting the orzo adds nutty flavor and deactivates starches to prevent a gluey texture.
- If you don't have taco seasoning, use cumin, smoked paprika, oregano, and chili for a similar vibe.
- If you don't have broth, use water and bouillon.
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