One-Pot Cajun Orzo Skillet with Beans
This one-pot cajun orzo skillet is so delicious! It features red bell pepper, black beans, corn, tomatoes and a generous amount of cajun spices. It is so rich and creamy, completely vegan and can be done under 30 minutes. Perfect weeknight healthy dinner that all your family will love!
Servings: 4
Calories: 541kcal
Ingredients
- 1 yellow or sweet onion diced
- 1 red pepper diced
- 2 cloves of garlic crushed
- 1 tbsp cajun spice mix
- 15 oz canned black beans rinsed and drained
- 1 cup frozen corn
- 15 oz canned diced tomatoes
- 4 oz canned green chiles mild or spicy
- 1½ cup dry orzo whole wheat or regular white
- 2½ cups vegetable broth
- salt to taste
- 5.4 oz canned coconut cream (plain) see notes
- 1 handful fresh cilantro optional
Toppings (optional)
- green onions
- cilantro
- avocado
- lime wedges
Instructions
- In a large skillet, warm up a little oil (if using) and add the onion and red pepper with a pinch of salt. Cook on medium-high heat stirring often until tender, about 5-7 minutes. Then, add the garlic and cajun spices, stir and cook for about 1 minute.
- Add the remaining of the ingredients, EXCEPT for the coconut cream and fresh cilantro (if using) and stir well. Bring to a simmer, then lower the heat to low, cover and keep cooking for about 8-10 minutes or until the orzo is al dente. Stir every few minutes to prevent the orzo from sticking to the bottom.
- Adjust consistency to your liking: If the dish is too saucy, then keep uncovered towards the end of cooking the orzo. If the orzo dries out, add an extra splash of liquid.
- When the orzo is al dente, add the coconut cream and cilantro (if using) and stir. Let it cook on low for a few minutes uncovered until desired consistency. Then, top with more cilantro, green onion and avocado and serve right away with lime wedges and a side of bread. Enjoy!
Video
Notes
- This recipe is best when freshly made, since the orzo will keep softening while storing. If you do have any leftovers, then keep them in an air-tight container in the fridge and try enjoying the next day. Reheat using the microwave and add a little splash of liquid to recreate the saucy consistency.
- If you don't have coconut cream, then place a can of coconut milk in the fridge a few hours ahead of time and simply use the solid top portion (about ½ cup). Use the remaining coconut water in your smoothies!
- Add-on ideas: smoked paprika, frozen green peas, dried oregano, spinach, cubed smoky tofu, zucchini and cayenne pepper for a nice heat.
- Serve with fresh cilantro, avocado, green onions and sliced jalapeño if you like spicy food. We also like this dish with a side of bread to grab on all the delicious sauce and a generous squeeze of lime juice for an extra freshness.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 541kcal | Carbohydrates: 88g | Protein: 19g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1277mg | Potassium: 1113mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1614IU | Vitamin C: 70mg | Calcium: 121mg | Iron: 6mg