Save to Pinterest The sizzle of beef hitting a hot skillet always pulls me straight into the kitchen, no matter what else is happening. This one-pan orzo dish showed up on a Tuesday when I had twenty minutes to figure out dinner and a pound of ground beef thawing on the counter. I tossed in what I had, let the orzo soak up all that tomato-beef broth, and by the time I scraped the first spoonful onto a plate, I knew this was going into permanent rotation. It's the kind of meal that feels like a hug without any fuss.
I made this for my sister once when she stopped by unannounced, tired from a long shift. She sat at the counter, picking at the Parmesan on top, and before I knew it, she'd finished two helpings without saying a word. When she finally looked up, she just smiled and said, that's exactly what I needed. It wasn't fancy, but it did the job.
Ingredients
- Ground beef (1 pound): The base of the whole dish, browning it properly adds deep, savory flavor that soaks into every grain of orzo.
- Orzo pasta (1 cup): This tiny rice-shaped pasta drinks up the broth like a sponge and gets perfectly tender right in the skillet.
- Onion (1 medium, finely chopped): Cooking it until translucent builds a sweet, mellow foundation that balances the acidity of the tomatoes.
- Bell pepper (1, diced): Adds a subtle sweetness and a pop of color, plus it softens just enough to blend into the sauce.
- Garlic (2 cloves, minced): A quick sauté releases that unmistakable aroma that makes the whole kitchen smell like home.
- Diced tomatoes (14.5 ounce can, with juice): The juice is just as important as the chunks, creating a rich, tomatoey broth for the orzo to simmer in.
- Beef broth (2 cups): This is what transforms the skillet into a one-pot wonder, infusing everything with savory depth.
- Frozen peas (1 cup): Stirred in at the end, they add a burst of sweetness and a little green without any extra work.
- Dried oregano (1 teaspoon): Brings a warm, earthy note that ties the tomatoes and beef together beautifully.
- Dried basil (1 teaspoon): A hint of sweetness and freshness, even in its dried form, that rounds out the flavor.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Simple seasoning that lets all the other flavors shine without overpowering anything.
- Parmesan cheese (1/4 cup, grated): Stirred in at the end, it melts into the orzo and adds a salty, nutty richness that pulls everything together.
- Olive oil (2 tablespoons): Just enough to get the onions and garlic started without making the dish greasy.
- Fresh parsley (chopped, for garnish): A handful on top brightens the whole plate and makes it look like you tried a little harder than you did.
Instructions
- Start with the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until it turns soft and translucent, about 3 to 4 minutes. This step builds the sweet, savory base that everything else will layer onto.
- Add garlic and bell pepper:
- Stir in the minced garlic and diced bell pepper, letting them sauté together for 2 to 3 minutes until the pepper softens and the garlic releases its fragrance. Don't let the garlic brown or it'll turn bitter.
- Brown the beef:
- Crank the heat up to medium-high and add the ground beef, breaking it apart with a spatula as it cooks. Let it brown for 5 to 7 minutes, then drain any excess fat if the skillet looks too greasy.
- Build the broth:
- Pour in the diced tomatoes with their juice, beef broth, oregano, basil, salt, and pepper, stirring everything together. This is where the magic starts to happen as the flavors meld into a rich, tomatoey base.
- Simmer to deepen flavor:
- Bring the mixture to a boil, then turn the heat down to medium-low and let it simmer for 10 minutes. The broth will reduce slightly and intensify, getting ready to cook the orzo.
- Cook the orzo:
- Stir in the orzo, making sure it's submerged in the liquid, then cover the skillet and cook for 10 to 12 minutes, stirring occasionally so it doesn't stick. The orzo will absorb most of the broth and turn tender and plump.
- Fold in the peas:
- Add the frozen peas and cook for another 2 to 3 minutes until they're heated through and bright green. They add a little pop of sweetness and color without any extra fuss.
- Finish with Parmesan:
- Take the skillet off the heat and stir in the grated Parmesan until it melts into the orzo, adding a creamy, salty richness. Taste and adjust the seasoning if needed.
- Serve and garnish:
- Spoon the orzo into bowls and top with chopped fresh parsley. The parsley adds a bright, fresh note that balances all the savory richness.
Save to Pinterest There was a night last winter when I made this after a long, cold day, and I sat on the couch with a bowl balanced on my knees, the steam rising up and warming my face. It wasn't just dinner, it was comfort in the most literal sense. Sometimes that's all you need from a recipe.
Making It Your Own
This dish is wildly forgiving, so if you want to swap ground turkey or chicken for the beef, go for it. I've added handfuls of spinach, diced zucchini, and even mushrooms depending on what's in the fridge, and it always works. A splash of cream or a handful of shredded mozzarella stirred in at the end makes it extra indulgent if you're in the mood.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, the flavors deepen overnight. Reheat gently on the stove with a splash of broth or water to loosen it up, or microwave it in short bursts, stirring between each one. The orzo soaks up more liquid as it sits, so don't be surprised if you need to add a little moisture back in.
Serving Suggestions
This is hearty enough to stand alone, but a simple green salad or some crusty bread on the side never hurts. I like to drizzle a little extra olive oil and sprinkle more Parmesan on top just before serving, because why not.
- Pair it with a crisp romaine salad tossed in lemon vinaigrette to cut through the richness.
- Serve with garlic bread for scooping up every last bit of sauce from the bowl.
- Top with a fried egg for breakfast-for-dinner vibes that somehow make total sense.
Save to Pinterest This is the kind of recipe that doesn't demand perfection, just a hot skillet and a little patience. It'll take care of the rest, and you'll have a bowl of something warm and satisfying before you know it.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dish reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen the orzo.
- → Can I substitute the orzo?
You can use other small pasta shapes like ditalini, small shells, or even rice. Adjust cooking time accordingly and add more liquid if needed.
- → Is this freezer-friendly?
Yes, you can freeze this dish for up to 3 months. Portion into freezer-safe containers and thaw overnight in the refrigerator before reheating.
- → Can I make it spicier?
Absolutely. Add red pepper flakes when sautéing the aromatics, or use a spicy Italian sausage instead of ground beef for extra heat.
- → What vegetables work well in this dish?
Spinach, zucchini, mushrooms, or diced carrots all complement the flavors nicely. Add them along with the peas in the last few minutes of cooking.