Crispy Chorizo Orzo with Charred Tomatoes and Lime
Ingredients
- 12 ouncesorzo pasta
- 6 ounceschorizo (fresh or semi-cured)
- 1 poundRoma tomatoes
- 4 clovesgarlic
- 1jalapeño
- 2 tablespoonsolive oil
- 1lime
- 1½ cupschicken broth
- ½ teaspoonsmoked paprika
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- ¼ cupcilantro (fresh)
Prep
- 01
Halve 1 pound Roma tomatoes lengthwise.
- 02
Mince 4 cloves garlic.
- 03
Dice 1 jalapeño (remove seeds if you prefer less heat).
- 04
Chop about 1/4 cup fresh cilantro.
Method
- 01
Bring a large pot of salted water to a boil and cook orzo until just al dente (about 9 minutes). Drain and set aside.
- 02
While orzo cooks, remove chorizo from casing and crumble into a large skillet over medium-high heat. Cook for 3–4 minutes, stirring occasionally, until browned and crispy at the edges. Transfer to a plate with a slotted spoon, leaving 1 tablespoon of fat in the pan.
- 03
Add halved Roma tomatoes to the same skillet, cut-side down. Let them char undisturbed for 3 minutes until deeply golden, then stir and cook 2 minutes more. Season with salt and pepper.
- 04
Add minced garlic and diced jalapeño to the tomatoes and cook for 1 minute until fragrant.
- 05
Pour in 1 1/2 cups chicken broth and stir in smoked paprika and red pepper flakes. Bring to a simmer.
- 06
Add cooked orzo and crispy chorizo back to the skillet. Stir well and simmer for 2 minutes to let flavors meld.
- 07
Squeeze juice from 1 lime over the orzo and toss. Taste and adjust seasoning with salt and pepper.
- 08
Divide into bowls and top with fresh cilantro.
Spice Tips
For a milder dish, remove the jalapeño seeds before dicing or skip it entirely and rely on the red pepper flakes. To amp up the heat, add another 1/4 teaspoon red pepper flakes or a pinch of cayenne. A dash of hot sauce stirred in at the end works too.
Make it extra creamy by stirring in 2 tablespoons sour cream or crema at the end. Chorizo already brings plenty of salt and fat, so taste before adding extra salt.