Comforting Ground Beef Orzo (Printable)

Hearty skillet with beef, orzo, and vegetables in rich tomato broth.

# What You'll Need:

→ Proteins

01 - 1 pound ground beef

→ Pasta & Grains

02 - 1 cup orzo pasta

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 1 bell pepper (red or green), diced
05 - 1 can (14.5 ounces) diced tomatoes with juice
06 - 1 cup frozen peas
07 - Fresh parsley, chopped for garnish

→ Aromatics

08 - 2 cloves garlic, minced

→ Liquids

09 - 2 cups beef broth

→ Herbs & Spices

10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Cheese

14 - 1/4 cup grated Parmesan cheese

→ Oils

15 - 2 tablespoons olive oil

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, approximately 3 to 4 minutes.
02 - Stir in minced garlic and diced bell pepper; sauté for an additional 2 to 3 minutes until bell pepper begins to soften.
03 - Increase heat to medium-high. Add ground beef and cook until browned, breaking it apart with a spatula, approximately 5 to 7 minutes. Drain excess fat if necessary.
04 - Add diced tomatoes with juice, beef broth, dried oregano, dried basil, salt, and black pepper. Stir well to combine.
05 - Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
06 - Add orzo pasta and stir to combine. Cover and cook for 10 to 12 minutes, or until orzo is tender and most liquid is absorbed. Stir occasionally to prevent sticking.
07 - Fold in frozen peas and cook for an additional 2 to 3 minutes until heated through.
08 - Remove from heat. Stir in grated Parmesan cheese until melted and fully incorporated.
09 - Serve hot, garnished with fresh parsley.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the meal itself.
  • The orzo absorbs all the beefy, tomatoey goodness and turns incredibly tender without boiling a separate pot.
  • It feels like a warm hug in a bowl, perfect for nights when you need comfort without the fuss.
02 -
  • Stir the orzo every few minutes once it goes in, or it will stick to the bottom of the skillet and clump together.
  • If the liquid absorbs too quickly and the orzo isn't tender yet, add a splash more broth or water and keep cooking.
  • Don't skip draining the beef if there's a pool of grease, it'll make the dish feel heavy instead of hearty.
03 -
  • Use a skillet with a lid that fits snugly so the orzo steams properly and cooks evenly.
  • Taste the dish before serving and adjust the salt, sometimes the broth and Parmesan add enough, sometimes it needs a pinch more.
  • Let it rest off the heat for a minute or two before serving, the orzo will finish absorbing any last bits of liquid and the flavors will settle beautifully.
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