One Pot Tomato Beef Orzo

Tomato beef orzo, a one pot meal that’s immensely satisfying and so easy to make. Orzo and ground beef simmered together in a silky tomato sauce for a super hearty and ultra flavorful dinner. Top with chopped parsley, add plenty of grated Parmesan and dig in. Everyone in the house will enjoy this dish. Extra bonus? It’s ready in 30 minutes!

One-pan dinners are a busy weeknight’s best friend and definitely win the best-thing-ever-created-award. This Greek-inspired orzo and ground beef dish bursts with flavor and is ready in no-time. It’s a seriously easy meal, but it’s so good!

We start by cooking the ground beef with garlic, onion and spices until your kitchen smells amazing. Stir in tomato paste and add the orzo. Next, slowly pour in the chicken broth. Cook the orzo risotto-style, stirring every few minutes until it’s al dente and silky. This takes about 10 minutes, so no worries, no standing at the stove for an hour. Once the orzo is al dente, stir in some parsley and plenty of freshly grated parmesan.

This is a busy weeknight’s dinner dream… everything comes together in just one pot and is fuss-free and crazy delicious. Try it with ground chicken or lamb, and don’t forget to add a simple cucumber-tomato salad on the side. 
Let me guide you through the recipe with this step-by-step VIDEO.

RECIPE NOTES

• swap beef for ground veal, chicken or lamb
• serve without meat for a vegetarian version
• stir in spinach, zucchini or peas for an extra hit of green
• serve with green beans, roasted broccoli, a Greek feta salad, leafy greens salad or a cucumber-tomato salad
• sprinkle with crumbled feta 

Try These Next

• One-Pot Chicken Stroganoff with Orzo
• Baked Meatballs with Orzo in Roasted Pepper Sauce
• One Skillet Meatballs with Orzo and Feta Pesto

Cooking Video

Yield: serves 4

One Pot Tomato Beef Orzo

Print

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 450 g/1 pound ground beef
• 1 small brown onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp each: salt, black pepper, sweet paprika, dried thyme
• 1 tbsp dried oregano
• ¼ tsp ground cinnamon
• ¼ cup/60 ml red wine, optional
• 140 g/5 oz tomato paste
• 250 g/1 cup orzo
• 1 L/4 cups chicken broth
• 1 bay leaf
• 2 tbsp chopped parsley
• 1 tbsp lemon juice
• 50 g/2 oz grated Parmesan
• crushed red pepper flakes, for serving

Instructions

1. Heat oil and butter in a large nonstick skillet over medium. Add ground beef and break it up into pieces. Cook until it starts to brown. Add garlic and onion. Stir in salt, pepper, paprika, oregano, thyme and cinnamon. Cook until fragrant, about 2 minutes.
2. Pour in red wine, cook for 2 minutes. Stir in tomato paste. Add orzo, stir until combined. Pour in 3 cups broth, add bay leaf and bring to a boil. Simmer over low for 10-15 minutes, until orzo is al dente (according to the package directions). Stir occasionally to prevent orzo from sticking to the bottom of your skillet. Add the remaining broth.
3. When ready, sprinkle with lemon juice and stir in grated parmesan. Taste and adjust salt. Finish off with chopped parsley, black pepper and red pepper flakes. Enjoy!

Notes

Calories Per Serving: 663 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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