Mexican Orzo Bowl, Take II

Cooking

What I was attempting to say last night (before Ecto ate my post) is that I’ve been back in the kitchen! I’ve been trying to make more recipes that have leftovers, so I don’t have to pack as many lunches. This one was adapted from a fettuccine recipe that I found in a Betty Crocker cookbook. The best decision I made was to sub orzo for fettuccine – the texture was so fun. I’ve had a box in my cabinet forever and I’ve never made anything with it. The other key to this recipe was the Sriracha, which gave it the perfect kick!

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1. Cook pasta according to package. I made 8oz, but would prob make 6oz next time to increase the sauce-to-pasta ratio.

2. After draining pasta, use pot to mix together 1 cup salsa, 1/3 cup frozen corn, 1 can partially drained black bean soup, 1/2 teaspoon cumin, 2 tablespoons chili sauce, and 1/4 cup water. Stir over medium heat for 5 or so minutes.

3. Top pasta with sauce and fresh cilantro!

I’ll def. be making this again – so quick and different than my go-to tomato and pesto pasta toppers!