Cajun Orzo (Print Version)

# Ingredients:

→ Base

01 - 1 tbsp butter
02 - 1 tbsp olive oil
03 - 2 shallots or 1 onion, finely diced
04 - 2 green bell peppers, finely diced
05 - 3 garlic cloves, minced
06 - 1 lb (500g) lean ground beef

→ Seasonings

07 - 1 tbsp Cajun seasoning
08 - 1 tsp celery salt
09 - 1 tsp garlic & herb seasoning or garlic powder
10 - 2 tsp dried parsley
11 - ½ tsp salt

→ Pasta & Liquids

12 - 1½ cups (300g) orzo pasta
13 - 2 tbsp tomato purée (concentrated tomato paste)
14 - 3⅓ cups (800ml) beef broth

→ Toppings

15 - 3 tbsp grated cheddar cheese, plus extra for serving
16 - 1 red jalapeño, sliced (optional)
17 - Fresh thyme, for garnish

# Instructions:

01 - Heat butter and oil in a chef pan. Add diced shallots and peppers, cooking over medium-low heat for 5 minutes until softened
02 - Stir in minced garlic and all seasonings until fragrant
03 - Increase heat, add ground beef, breaking it up while browning. Add orzo and stir until beef is browned and pasta starts toasting
04 - Mix in tomato paste, then pour in beef broth. Bring to a boil, then reduce to simmer
05 - Cook for 15-20 minutes, stirring occasionally, until orzo is tender and liquid is absorbed
06 - Turn off heat, stir in cheese until melted. Taste and adjust seasoning if needed
07 - Garnish with fresh thyme, extra cheese, and sliced jalapeños if desired

# Notes:

01 - Leftovers keep in fridge for up to 3 days - add water when reheating
02 - Not suitable for freezing
03 - Kid-friendly with mild Cajun seasoning
04 - Can substitute ground beef with turkey or crumbled sausage

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