Cajun Chorizo Orzo (Chorizo Risoni)
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This cajun orzo bake is the perfect mix of spicy, creamy and hearty. Smoky chorizo, sundried tomatoes, and cajun spices give it a deep, rich flavour, while Greek yogurt and chicken broth create a velvety sauce. Loaded with orzo and spinach, it's a satisfying meal baked in one pan that's big on taste with minimal effort. Note - measurements can be approximate
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.
Video
Notes
Note 1 - Diced Tomatoes
The 400g tinned diced tomatoes is best for this as you use the entire can and it's affordable. You can substitute for passata (you'll use about half of the standard jar), or fresh tomatoes (you may have to add a little more liquid).
Note 2 - Greek yogurt
You can substitute with coconut yogurt or even a plant-based milk (such as soy or oat) for a dairy-free alternative. The final dish won't be as thick and will have a very slightly different taste, but it'll still be good!
Note 3 - Cajun seasoning
Adjust to your preferences. If you don't like the hit of spice, substitute with paprika and garlic powder. If you like spiciness, add some chilli flakes for a good kick.
Storing
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating
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.
Freezing
Freeze cooked orzo for up to around three months. For this dish, I recommend undercooking by about 5 minutes and letting it cool completely before freezing in individual portions.
Nutrition
Calories: 716kcalCarbohydrates: 100gProtein: 34gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gCholesterol: 50mgSodium: 552mgPotassium: 1690mgFiber: 10gSugar: 17gVitamin A: 7026IUVitamin C: 35mgCalcium: 163mgIron: 8mg
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