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Skillet Orzo with Chickpeas and Spinach

Skillet Orzo with Chickpeas and Spinach
Skillet Orzo with Chickpeas and Spinach

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La Cocina Goya

Make a one-skillet meal that’s loaded with flavor and ready in just 35 minutes! The secret: GOYA® Chick Peas 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.

  • Ingredients
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2 tbsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award 2017

Winner of the ChefsBest® Excellence Award for overall quality.*

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2 cups

orzo (rice-shaped pasta)

2 packets

GOYA® Cubitos Chicken Flavored Bouillon, mixed with 4 cups water

2 cans (15 oz. each)

5 oz.

baby spinach (about 8 cups)

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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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.

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