Pin It The first time I made this orzo skillet, it was supposed to be a quick Tuesday night fix after an unexpectedly long day at work. I was tired, the fridge was running low, and honestly I just threw everything into one pan hoping for the best. But when that first spoonful hit my taste buds, something magical happened. The orzo had soaked up all that tomato beef broth like little flavor sponges, creating the most incredible texture I had ever experienced in a 20 minute dinner.
Last winter my sister came over complaining about being burned out on meal prep, so I made her this recipe. She watched skeptically as I dumped frozen peas into the simmering skillet, but one bite had her asking for the recipe before she even finished her plate. Now it is her go to when she is feeding her three kids and needs something that actually gets eaten without complaints.
Ingredients
- 1 pound ground beef: The fat here matters, it is what builds that rich foundation for the tomato broth to cling to
- 1 cup orzo pasta: These tiny rice shaped noodles are secret weapons that turn into something almost creamy as they cook
- 1 medium onion, finely chopped: Getting them really small helps them disappear into the sauce instead of staying chunky
- 1 bell pepper (red or green), diced: Red adds sweetness, green brings a slight bitterness, both work beautifully
- 1 can (14.5 ounces) diced tomatoes, with juice: Do not drain this, the juice becomes part of the cooking liquid for the orzo
- 1 cup frozen peas: They brighten up the whole dish and add a little pop of sweetness
- Fresh parsley, chopped: Fresh herbs at the end make everything taste brighter and more finished
- 2 cloves garlic, minced: Add this after the onions so it does not burn and turn bitter
- 2 cups beef broth: This is what the orzo absorbs to become tender and flavorful
- 1 teaspoon dried oregano: Dried herbs work better here than fresh since they are cooking into the sauce
- 1 teaspoon dried basil: Complements the oregano without overpowering the beef
- 1/2 teaspoon salt: Start here, you can always add more at the end
- 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference
- 1/4 cup grated Parmesan cheese: Stir this in at the very end for a salty umami finish
- 2 tablespoons olive oil: Helps soften the vegetables and prevents everything from sticking
Instructions
- Build your flavor foundation:
- Heat that olive oil in a large skillet over medium heat, then toss in your chopped onion and let it cook until it turns translucent and fragrant, about 3 to 4 minutes
- Add the aromatics:
- Stir in the minced garlic and diced bell pepper, letting them soften together for another 2 to 3 minutes until the pepper loses its raw crunch
- Brown the beef:
- Crank the heat up to medium high, add your ground beef, and cook until it is nicely browned, breaking it up constantly with your spatula so no big lumps remain, about 5 to 7 minutes
- Create the sauce base:
- Pour in those diced tomatoes with all their juice, add the beef broth, then sprinkle in your oregano, basil, salt, and pepper, stirring everything together until it smells amazing
- Let it simmer:
- Bring the mixture to a bubbling boil, then turn it down to medium low and let it simmer gently for 10 minutes so the flavors can get friendly with each other
- Add the orzo:
- Stir in the orzo pasta, put the lid on, and cook for 10 to 12 minutes, giving it an occasional stir so nothing sticks to the bottom
- Add the peas:
- Fold in those frozen peas and cook for just 2 to 3 more minutes until they are heated through but still bright green
- Finish with cheese:
- Take the skillet off the heat completely, stir in the Parmesan cheese until it melts into the sauce, then serve it up hot with fresh parsley sprinkled over the top
Pin It 
This recipe became my winter staple the year my husband and I moved into our new house with a tiny kitchen that barely fit two people, let alone elaborate meal prep setups. Something about the way the whole house smelled like simmering tomatoes and herbs made that cramped space feel like home.
Make It Your Own
After making this probably fifty times, I have learned that small tweaks keep it interesting without changing what makes it special. Sometimes I throw in a handful of spinach right at the end, just until it wilts. Other times I use ground turkey instead of beef and swap the beef broth for chicken broth.
Serving Suggestions
This dish is surprisingly filling on its own, but a simple green salad with a bright vinaigrette cuts through the richness perfectly. Crusty bread for soaking up any remaining sauce is never a bad idea either.
Storage And Meal Prep
The flavors actually develop overnight, so this is one of those rare dishes that might taste better the next day. Store it in an airtight container and you have lunch for days. When reheating, add a splash of water or broth to loosen it up since the orzo keeps absorbing moisture.
- The texture changes slightly after refrigeration, becoming more like a solid casserole
- Microwave with a damp paper towel on top to prevent it from drying out
- It freezes well for up to two months if you want to double the recipe and save half
Pin It Somehow this simple skillet dinner became the meal my friends request when they are having a rough week and need something that feels like a hug. That is probably the highest compliment a recipe can get.
Recipe Questions & Answers
- → Can I use a different type of ground meat for this dish?
Yes, ground turkey or chicken can be easily substituted for a leaner option. Be sure to adjust cooking times as needed to ensure the meat is fully cooked.
- → What other vegetables can I add to this skillet?
For more nutrition, consider adding spinach, zucchini, or mushrooms. Spinach can be stirred in at the very end until wilted, while zucchini or mushrooms can be sautéed with the bell peppers.
- → How should I store leftovers of this meal?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They reheat well on the stovetop over low heat or in the microwave.
- → Can I make this dish creamier?
For an extra creamy texture, stir in a splash of heavy cream, a dollop of cream cheese, or some shredded mozzarella along with the Parmesan cheese just before serving.
- → What can I use if I don't have beef broth on hand?
Vegetable broth or chicken broth are good substitutes for beef broth. You could also use water combined with a bouillon cube if absolutely necessary, but broth will provide richer flavor.
- → Are there other pasta shapes that work well in this skillet?
While orzo is ideal due to its size and quick cooking time, you could experiment with other small pasta shapes like ditalini, small elbow macaroni, or stelline. You might need to adjust the cooking time and liquid slightly.