This chorizo orzo bake is a packed with smoky, spicy and creamy flavours and all made in the one pan. Sliced chorizo and onion are baked with orzo, diced tomatoes, sundried tomatoes, and Cajun seasoning for a rich, comforting dish. A swirl of Greek yogurt adds a creamy touch, while fresh spinach balances out the bold flavors.
The Marry Me vibes have been going around for a while and I have definitely leaned into the trend with this recipe plus my marry me chicken meatballs, marry me chicken orzo and marry me chicken pasta. Legend (well, social media) has it that if you feed this to your partner that it will be good enough that they have to propose.
I personally think that it's the combination of sundried tomatoes and creaminess of the dish - plus the pasta can't hurt. But, I haven't received a proposal from my dishes yet so I'm thinking it's just a little bit of a myth (but try it for yourself ;))
TL;DR
- Prep time: 5 minutes Cook time: 30 minutes
- Meal prep: Flavours deepen each day making it perfect, plus you can have it hot or cold!
- Fridge storage: 4-5 days (note: orzo will soften)
- Freezer storage: 3-6 months (note: undercook so orzo has bite)
- Reheating: Optional. Drizzle of water + 2 minutes microwave
- Customise: Adjust cajun spice to your preference and measure those sundried tomatoes with your heart.
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Why you'll love this recipe
Smoky Chorizo. The chorizo infuses the entire dish with its bold, smoky, and slightly spicy flavour, very similar to the smokiness in a Chorizo Egg Burrito or Cajun Chorizo Pasta.
No Heavy Cream. Like my other creamy pasta dishes that are meal-prep friendly like Creamy Sundried Tomato Chicken Pasta and Creamy Gochujang Pasta, there's no heavy cream in this dish (instead, Greek yogurt).
Orzo. This orzo (risoni) pasta absorbs all the flavours from the dish. If you like the rice-shaped pasta, try my Balsamic Chicken Orzo or Creamy Basil Pesto Orzo.
Ingredients
Chorizo. Adds a smoky, spicy depth to the dish as it cooks; if unavailable, swap with andouille sausage or spicy Italian sausage.
Orzo. This small pasta absorbs flavours like a risotto, creating a creamy, hearty texture. In Australia, it's called risoni.
Diced Tomato. The most affordable is the 400g tins. Crushed tomatoes or passata can be used as alternatives.
Sundried Tomatoes. Intensify the tomato flavour and give "Marry Me" vibes. I recommend a good quality sundried tomato as the flavour will have more of an impact.
Chicken Broth. I use my Homemade Chicken Stock which helps infuse the dish with extra flavour. You can use store purchased versions of chicken, vegetable or even beef - all will give slightly different flavours.
Greek Yogurt. Adds creaminess without heavy cream, keeping the dish lighter; swap with coconut yogurt for a dairy-free alternative - but it'll have a slightly different taste.
Cajun Seasoning. Brings a bold, smoky spice to the dish; adjust the amount to control heat or use a mix of paprika, garlic powder, and cayenne.
Please check the recipe card for full list of ingredients and quantity.
Substitutions and Variations
How to make chorizo orzo bake
Step 1: Preheat your oven to 200°C (400°F). Use a large oven-safe pan or casserole dish.
Step 2: Add the uncooked orzo, sliced chorizo, diced onion, diced tomatoes, sundried tomatoes, chicken broth, Greek yogurt and Cajun seasoning directly into the dish. Stir well to evenly distribute ingredients and ensure the pasta is fully submerged in liquid.
Step 3: Bake for 20 minutes. Remove from oven, stir, add in spinach and return to oven for another 10-15 minutes, or until the orzo is tender and most of the liquid has been absorbed.
Step 4: Let the dish rest for 5 minutes before serving. Garnish with fresh herbs or a sprinkle of parmesan of feta, if desired. Enjoy warm!
Lauren's Top Tips
Let It Rest. Giving the bake 5 minutes to sit after cooking allows the flavours to meld and the sauce to thicken.
Customize the Spice. Adjust the Cajun seasoning to your taste or swap for smoked paprika and garlic powder for a milder flavour, or add in some chili flakes if you like a good hit of spice.
Stir Halfway Through. Mixing the orzo during baking prevents it from sticking together and ensures even cooking.
Recommended Equipment
As the orzo expands as it cooks, I recommend using a Deep Oven-Safe Dish (at least 2.5L) to ensure there is enough room to prevent the dish from overflowing. You should have about an inch left at the top before cooking.
Meal prepping cajun chorizo orzo
This Cajun chorizo pasta bake is the perfect Meal Prep Friendly dish as it's all made in the same pan, tastes great hot or cold, and even tastes better the day after you make it because the flavours have time to develop.
It's balanced with a source of protein from the chorizo (although you can swap for chicken if you want a leaner version), carbs from the orzo/risoni and veggies from the spinach, onion and tomatoes.
Storing and reheating
Store leftovers in an airtight container in the fridge for up to 4 days. The orzo may absorb liquid as it sits, so add a splash of broth or water when reheating to keep it creamy.
It can be reheated in the microwave in 30 second intervals (stirring in between) or on the stove top for approx. 5 minutes with continuous stirring.
Can you freeze cooked orzo?
Yes - you can freeze cooked orzo for up to around three months. Unlike other small pastas, I've actually found orzo to hold up really well when mixed in with the sauce which is surprising as I recommend freezing dishes like my spaghetti bolognese by separating the pasta.
I do recommend undercooking by about 5-10 minutes so that the orzo still has a little bit of a bite to it. This can be kept out of the oven once you've added the spinach.
Before even putting it near a freezer, let it cool completely as putting a lid or covering it in any way can make the orzo go slightly mushy.
I personally like freezing mine in 2 cup souper cubes (as pictured) which is the perfect portion for me.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, orzo can be eaten cold and is often used in pasta salads, for a refreshing meal prep option. This particular dish with the orzo tastes better warm, but my pesto orzo is absolutely phenomenal as a cold meal prep option.
Absolutely! Cooking orzo in chicken broth adds extra flavor, making it richer and more savory than cooking it in water. This is especially great for soups, risottos, or creamy orzo dishes where you want a deeper, more robust taste.
Other pork recipes you might like
Or, you can have a browse through my pork meal preps for more delicious eats.
Recipe
Cajun Chorizo Orzo (Chorizo Risoni)
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Equipment
- Large and Deep Oven-Safe Dish, at least 2.5L
Ingredients
- 300 g (10 oz) chorizo, thinly sliced
- 1 brown onion, diced
- 400 g (14 oz) orzo , (called risoni in Australia)
- 400 g (14 oz) diced tomato, subs note 1
- 100 g (1 cups) sundried tomatoes, no/minimal oil
- 500 ml (2 cups) chicken broth, homemade chicken stock recipe
- 50 g (¼ cup) Greek yoghurt, subs note 2
- 200 g (4 cups) spinach
- 2 tablespoon Cajun seasoning, see note 3
Instructions
- Preheat your oven to 200°C (400°F). Use a large oven-safe pan or casserole dish (at least 2.5L)
- Add the 300 g (10 oz) chorizo, 1 brown onion (diced), 400 g (14 oz) orzo , 400 g (14 oz) diced tomato, 100 g (1 cups) sundried tomatoes, 500 ml (2 cups) chicken broth, 50 g (¼ cup) Greek yoghurt, 2 tablespoon Cajun seasoning directly into the dish. Stir well and ensure the pasta is fully submerged in liquid.
- Bake for 20 minutes. Remove from oven, stir, add 200 g (4 cups) spinach and mix in well. Return to oven for another 10-15* minutes, or until the orzo is tender and most of the liquid has been absorbed.*If you know you're using this as a meal prep, you don't need to bake for a further 10 minutes as the orzo will continue to absorb liquid when stored.
- Let the dish rest for 5 minutes before serving. Garnish with fresh herbs or a sprinkle of parmesan of feta, if desired.
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