Deb’s Paella with Vegetables and Orzo

Deb’s Paella with Vegetables and Orzo
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Ingredients
  1. 1 Tablespoon olive oil
  2. 1 cup onion, diced
  3. ¾ cup chopped green bell pepper
  4. 2 gloves garlic, minced
  5. 1 lb. Portobello mushrooms, sliced
  6. 1 can Mexican style stewed tomatoes, undrained
  7. 2 cups chicken broth
  8. 1 teaspoon chili powder
  9. 1 teaspoon paprika
  10. ¾ teaspoon ground cumin
  11. ½ teaspoon ground black pepper
  12. ¾ cup uncooked orzo pasta
  13. 1 can garbanzo beans, rinsed and drained (GOYA brand if possible)
  14. 1 cup frozen green peas, thawed
  15. Freshly grated parmesan for serving
  16. Salt and pepper to taste
Instructions
  1. Heat oil in nonstick skillet or Dutch oven. Sauté onion, bell pepper and garlic until tender, about 5 minutes. Add mushrooms, cook and stir about 2 minutes more. Add chicken broth, tomatoes with liquid, chili powder, paprika, cumin and black pepper. Bring to boil over medium high heat, stirring occasionally.
  2. Add pasta. Cover. Reduce heat to medium-low. Simmer, 15 minutes, stirring occasionally to prevent pasta from sticking. Add beans and peas to skillet; bring to a boil over high heat. Reduce heat to low. Simmer 5 minutes, stirring frequently. Serve with freshly grated Parmesan cheese.
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