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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
2 tbsp.
GOYA® Extra Virgin Olive Oil
2 cups
orzo (rice-shaped pasta)
2 packets
GOYA® Cubitos Chicken Flavored Bouillon, mixed with 4 cups water
2 cans (15 oz. each)
GOYA® Chick Peas in Sauce
5 oz.
baby spinach (about 8 cups)
Directions
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
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 40Recipe Reviews
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