Skillet Orzo with Chick Peas and Spinach

Skillet Orzo with Chick Peas and Spinach

Print Recipe

Prep time

5m

Total time

35m

Yields

8

Servings

Add to Recipe Box

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

Make a one-skillet meal that’s loaded with flavor and ready in just 35 minutes! The secret: GOYA® Chickpeas in Sauce. Already prepared with olive oil, peppers and squash, the chickpeas are simmered with orzo and then tossed with spinach for simply delicious meal.

More
  • Ingredients
  • Directions

Ingredients

Show ProductsHide Products

2 cups

orzo (rice-shaped pasta)

2 packets

GOYA® Cubitos Chicken Bouillon, mixed with 4 cups water

2 cans (15 oz. each)

5 oz.

baby spinach (about 8 cups)

Directions

Kitchen View

Step 1

Heat oil in 12” skillet over medium-high heat. Add orzo; cook, stirring occasionally, until coated in oil and slightly toasted, about 3 minutes. Stir in chicken bouillon mixture and chickpeas in sauce; bring to boil. Boil 1 minute.

Step 2

Cover skillet with tight-fitting lid or foil; reduce heat to low. Simmer, covered, until orzo is tender and a small amount of liquid remains, about 15 minutes. Gently fold in baby spinach until spinach is completely wilted. Serve.

Recipe Tags

Main Dishes Side Dishes Under 40

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print