Mexican orzo skillet

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Want something exciting for family day brunch! Try this delicious Orzo Enchilada skillet. Loaded with layers of flavours and really easy to put together. This, with  virgin mimosas will make this family day brunch the best brunch ever.

I love weekend brunch on mornings when you are not gulping everything down and rushing out of the door. It gives time for my family to bond in the kitchen over food. I grew up on savoury brunches and loved spending time in the kitchen with my mom on Sunday mornings making a delicious and hearty brunch. I want my daughter to grow up with similar memories of us bonding in the kitchen and loving food. Luckily she loves to help out, and gets really mad if I chop vegetables.

Mexican is one of our favourite cuisines and we like to incorporate great Mexican dishes at least once a week. Try this delicious take on brunch and if your family loves it make it for dinner too.

Ingredients:

  1. 1 cup of Orzo pasta
  2. 1 cup of cooked black beans
  3. 1 jar of Good Food for Good Enchilada Sauce
  4. 1/2 tsp salt
  5. 1 Tbsp fresh lime juice

For garnishes and sides

  1. 1 sweet potato cubed
  2. 1 head of broccoli, florets removed
  3. 2 cups chopped kale
  4. 1 radish julienned
  5. 1 slice pineapple

Method:

  1. In a medium pot bring 4 cups water to boil with 1/2 tsp salt.
  2. Cook Orzo pasta as per package instructions 7-8minutes
  3. Drain the water and keep the pasta aside.
  4. In a skillet drizzle 2 tsp oil to stir-fry sweet potato
  5. Once sweet potato is soft add kale and stir fry for a few minutes till its wilted. Season with salt and pepper.
  6. Remove the sweet potato and kale to a serving bowl and keep aside.
  7. Add another 2 tsp oil in the same pan to starry broccoli florets for about 5 minutes.
  8. Remove the broccoli and grill a slice of pineapple in the hot pan.
  9. In the pan warm the Enchilada sauce with black beans. Once warm add the pasta to the pan and cook till it reaches the desired consistency (~5minutes)
  10. Once cooked garnish with sweet potato and kale, broccoli, pineapple and radish.

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