Save Pin My neighbor knocked on the door one Thursday evening with a bag of groceries she couldn't use before leaving town. Inside was a pound of ground beef, a jar of orzo, and a bell pepper that had seen better days. I stood in my kitchen staring at these random ingredients, determined not to let them go to waste. What emerged from that experimental skillet became the dinner my family now requests every other week.
The first time I made this for my kids, they were skeptical about the tiny rice-shaped pasta. My youngest poked at it suspiciously until she took a bite and declared it magic rice. Now she sets the table without being asked whenever she smells onions and garlic hitting the hot oil. My husband always appears in the kitchen right when the Parmesan goes in, drawn by the smell like a moth to a flame.
Ingredients
- Ground beef: I use 85% lean because the fat adds flavor to the broth, but if you go leaner just add a splash more olive oil.
- Orzo pasta: This tiny pasta absorbs liquid beautifully and creates a creamy texture without any cream, look for it near the rice or in the pasta aisle.
- Onion: Finely chopped onion melts into the background and sweetens the whole dish, I learned to dice it small so no one picks it out.
- Bell pepper: Red bell peppers are sweeter, green ones add a slight bitterness, either works depending on your mood.
- Diced tomatoes: Use the juice too, it becomes part of the cooking liquid and brings acidity that balances the richness.
- Frozen peas: They add a pop of sweetness and color right at the end, no need to thaw them first.
- Garlic: Fresh minced garlic makes the kitchen smell like an Italian grandmother lives there, jarred garlic works but use a bit more.
- Beef broth: The foundation of all that savory goodness, low sodium broth gives you control over the saltiness.
- Dried oregano and basil: These herbs bring warmth and a hint of Mediterranean sunshine, I keep them right by the stove.
- Salt and black pepper: Season in layers, taste as you go, and remember the Parmesan adds saltiness at the end.
- Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-grated stuff, it turns the broth silky.
- Olive oil: A good starting fat that can handle the heat and adds a fruity note, nothing fancy required.
Instructions
- Start with aromatics:
- Heat the olive oil until it shimmers, then add the onion and let it cook slowly until it turns translucent and soft. This builds a sweet base that everything else sits on.
- Add garlic and pepper:
- Toss in the garlic and bell pepper, stirring often so the garlic doesn't burn. The kitchen will start to smell incredible right about now.
- Brown the beef:
- Crank the heat up a notch and add the ground beef, breaking it apart with your spatula. Let it brown properly, those crispy bits stuck to the pan are flavor gold.
- Build the broth:
- Pour in the tomatoes with their juice, the beef broth, and all the herbs and spices. Stir everything together and let it come to a rolling boil.
- Simmer and deepen:
- Turn the heat down and let it bubble gently for ten minutes. This is when the flavors start to marry and the broth becomes rich.
- Cook the orzo:
- Stir in the orzo, cover the skillet, and let it cook until tender, stirring every few minutes to keep it from sticking. The pasta will drink up most of the liquid.
- Finish with peas:
- Fold in the frozen peas and cook just until they're heated through and bright green. They add sweetness and a little pop of texture.
- Melt in the cheese:
- Take the skillet off the heat and stir in the Parmesan, watching it disappear into the sauce and make everything creamy. Sprinkle fresh parsley on top and serve it straight from the skillet.
Save Pin One rainy Sunday, I doubled the recipe and brought half to a friend who'd just had a baby. She texted me later that night saying her husband ate his portion standing at the counter because he couldn't wait to sit down. That's when I realized this wasn't just a weeknight shortcut, it was the kind of comfort that makes people feel cared for.
Making It Your Own
I've stirred in handfuls of spinach, diced zucchini, and sliced mushrooms depending on what needs using up. Once I added a spoonful of tomato paste when I didn't have enough diced tomatoes and it made the sauce even richer. My sister swaps ground turkey for the beef and says her kids never notice, and my cousin throws in a pinch of red pepper flakes because she likes a little heat.
Storage and Reheating
Leftovers sit in a covered container in the fridge for up to three days, though they rarely last that long in my house. The orzo soaks up more liquid as it sits, so when reheating I add a few tablespoons of broth or water and warm it gently on the stove. Microwaving works too, just stir halfway through so it heats evenly.
Serving Suggestions
This skillet is a complete meal on its own, but sometimes I serve it with a simple green salad dressed in lemon and olive oil to cut through the richness. Crusty bread for soaking up any leftover sauce is never a bad idea. On nights when I want to feel fancy, I top each bowl with extra Parmesan and a drizzle of good olive oil.
- Pair it with garlic bread if you want to win over a crowd.
- A crisp white wine or sparkling water with lemon makes it feel like a occasion.
- Leftovers make an excellent lunch the next day, cold or reheated.
Save Pin There's something deeply satisfying about a one-pan dinner that tastes like you spent hours in the kitchen. I hope this becomes a regular in your home the way it has in mine.
Recipe FAQs
- → Can I use a different type of pasta instead of orzo?
Yes, you can substitute orzo with small pasta shapes like ditalini, acini di pepe, or small shells. Adjust cooking time based on the pasta package instructions to ensure proper texture.
- → How do I prevent the orzo from sticking to the pan?
Stir the orzo occasionally during cooking and ensure there's enough liquid in the skillet. If it starts to stick, add a splash of beef broth or water and reduce the heat slightly.
- → Can I make this dish ahead of time?
Absolutely. Prepare the dish fully, let it cool, and store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a little broth or water to restore moisture.
- → What can I use instead of ground beef?
Ground turkey, chicken, pork, or even plant-based meat alternatives work well. Adjust seasoning as needed since leaner meats may require extra herbs or a drizzle of olive oil for flavor.
- → How can I make this dish more nutritious?
Add vegetables like spinach, zucchini, mushrooms, or carrots. You can also use whole wheat orzo for added fiber and reduce the amount of cheese if you're watching calories.
- → Is this dish freezer-friendly?
Yes, though pasta can become slightly softer after freezing. Cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.