Deb’s Paella with Vegetables and Orzo April 29, 2013 by Geoff Bevington Deb’s Paella with Vegetables and Orzo 2013-05-30 16:41:00 Print Ingredients 1 Tablespoon olive oil 1 cup onion, diced ¾ cup chopped green bell pepper 2 gloves garlic, minced 1 lb. Portobello mushrooms, sliced 1 can Mexican style stewed tomatoes, undrained 2 cups chicken broth 1 teaspoon chili powder 1 teaspoon paprika ¾ teaspoon ground cumin ½ teaspoon ground black pepper ¾ cup uncooked orzo pasta 1 can garbanzo beans, rinsed and drained (GOYA brand if possible) 1 cup frozen green peas, thawed Freshly grated parmesan for serving Salt and pepper to taste Instructions 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. 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. By Deb Forkins Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/