Best Cilantro Beef Orzo Recipes

CILANTRO ORZO AND BEEF

Cilantro Orzo and Beef image

Fresh southwestern flavors make this extra-lean beef dish a tasty and simple solution to the "What's for dinner?" question.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Number Of Ingredients 8

Ingredients

3 cups Progresso™ beef flavored broth (from 32-ounce carton)
1 1/2 cups uncooked orzo or rosamarina pasta (9 ounces)
1 can (11 ounces) vacuum-packed whole kernel corn, undrained
1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
2 teaspoons olive or vegetable oil
1/2 pound cut-up extra-lean beef for stir-fry
1 medium bell pepper, cut into 1/4-inch strips
1/4 cup chopped fresh cilantro

Steps:

Mix broth, pasta, corn and chilies in 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until pasta is just tender; remove from heat. Let stand about 5 minutes or until almost all liquid is absorbed.
While pasta mixture is cooking, spray 10-inch nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Cook beef and bell pepper in oil about 5 minutes, stirring occasionally, until beef is brown.
Stir beef mixture into pasta mixture. Stir in cilantro.

CILANTRO BEEF ORZO

Cilantro Beef Orzo image

This is one of my favorite main dish orzo recipes. Quick and easy to make (always good for weeknight dinners), and it reheats well. It's actually not bad cold, either. Adapted from a Betty Crocker website recipe.

Provided by Muffin Goddess

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups beef broth
1 1/2 cups uncooked orzo pasta (9 ounces) or 1 1/2 cups rosamarina pasta (9 ounces)
1 (11 ounce) can vacuum-packed whole kernel corn, undrained (such as Green Giant)
1 (4 ounce) can diced green chilies, undrained
1 (10 ounce) can Ro-tel Mexican festival tomatoes, drained (if you don't like spicy, you can omit the tomatoes or use a less-spicy type)
2 teaspoons olive oil or 2 teaspoons vegetable oil
1/2 lb extra-lean beef, sliced (such as stirfry beef)
1 medium bell pepper, cut into strips (optional)
1/4 cup chopped fresh cilantro
1/4 cup sliced black olives (optional)

Steps:

Combine broth, pasta, corn, chilies and tomatoes in a 2-quart saucepan. Heat to boiling, then reduce heat.
Cover and simmer for approximately 10 minutes, or until pasta is al dente.
Remove from heat and let stand until nearly all the liquid is absorbed.
While pasta is cooking, spray a 10-inch skillet with cooking spray. Add oil and heat over medium high heat. Saute sliced beef and bell pepper (if using) in oil for about 5 minutes, stirring occasionally, until beef is browned to your liking.
Stir beef and peppers into pasta mixture, then mix in cilantro and black olives (if using).
Serve.

Nutrition Facts : Calories 731.3, Fat 44.7, SaturatedFat 17.5, Cholesterol 56.2, Sodium 1570.2, Carbohydrate 66.3, Fiber 4, Sugar 4.5, Protein 17.8

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