Save Some nights, dinner writes itself in a single skillet. I was rummaging through my pantry one Thursday evening, finding orzo I'd forgotten about and a can of tomatoes that had been shoved to the back. Ground beef was thawing on the counter, and I had no plan whatsoever. What emerged was this bubbling, fragrant one-pan wonder that my family now requests by name. It's become my fallback when I want something hearty without the fuss of multiple pots or complicated timing.
The first time I made this, my youngest wandered into the kitchen, drawn by the smell of garlic and browning beef. She stood on her tiptoes to peek into the skillet, watching the orzo puff up as it simmered. When I stirred in the Parmesan at the end, she asked if we could eat it straight from the pan. We didn't, but the temptation was real. Now, whenever I pull out the orzo box, she knows what's coming and sets the table without being asked.
Ingredients
- Ground beef (1 pound): The backbone of this dish, browning it properly creates deep flavor, and don't skip draining excess fat or the broth can get greasy.
- Orzo pasta (1 cup): This rice-shaped pasta absorbs the tomato broth beautifully and cooks right in the skillet, no separate pot needed.
- Onion (1 medium, finely chopped): Builds the aromatic base, and chopping it fine ensures it melts into the sauce instead of sitting in chunks.
- Bell pepper (1, diced): Adds a hint of sweetness and a pop of color, red peppers are sweeter while green ones bring a sharper bite.
- Diced tomatoes (14.5 ounces, with juice): The juice is just as important as the tomatoes themselves, it thins the broth and adds tangy depth.
- Frozen peas (1 cup): Stirred in at the end, they stay bright green and sweet, plus they're a sneaky way to add vegetables.
- Garlic (2 cloves, minced): Fresh garlic makes all the difference, jarred garlic just doesn't have the same punch.
- Beef broth (2 cups): Use good-quality broth if you can, it becomes the cooking liquid for the orzo and carries all the seasoning.
- Dried oregano and basil (1 teaspoon each): These dried herbs bloom in the simmering broth, giving the dish an Italian-leaning warmth.
- Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Season to taste at the end, the Parmesan adds saltiness too so go easy at first.
- Parmesan cheese (1/4 cup, grated): Stirred in off the heat, it melts into the orzo and ties everything together with a nutty richness.
- Olive oil (2 tablespoons): Prevents sticking and helps the onions and garlic soften without burning.
- Fresh parsley (chopped, for garnish): A handful of green at the end brightens the whole plate and makes it look like you tried harder than you did.
Instructions
- Soften the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until it turns translucent and smells sweet, about 3 to 4 minutes. Stir in the minced garlic and diced bell pepper, letting them sauté for another 2 to 3 minutes until the pepper softens and the garlic becomes fragrant.
- Brown the beef:
- Increase the heat to medium-high and add the ground beef, breaking it up with a spatula as it cooks until it's browned all over, about 5 to 7 minutes. If there's a lot of excess fat pooling in the pan, drain it off so the broth doesn't get oily.
- Build the base:
- Stir in the diced tomatoes with their juice, beef broth, dried oregano, dried basil, salt, and black pepper, mixing everything together so the spices distribute evenly. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes to let the flavors meld.
- Cook the orzo:
- Add the orzo pasta, stirring it into the bubbling broth, then cover the skillet and cook for 10 to 12 minutes, stirring occasionally to prevent sticking. The orzo should be tender and most of the liquid absorbed, if it looks dry before the orzo is done, add a splash more broth or water.
- Finish and serve:
- Fold in the frozen peas and cook for another 2 to 3 minutes until they're heated through and bright green. Remove the skillet from the heat, stir in the grated Parmesan until it melts and coats everything, then serve hot with a sprinkle of fresh parsley on top.
Save One Sunday, I doubled this recipe and brought it to a potluck at a friend's house. I watched people go back for seconds, scraping the edges of the dish, and a neighbor asked if I'd written down the recipe. I realized then that the simplest dishes are often the ones people remember. There's no fancy technique here, just good ingredients and a little patience while the orzo does its thing.
Make It Your Own
This recipe is forgiving and loves improvisation. Toss in a handful of spinach or diced zucchini along with the peas for extra greens. Swap the ground beef for ground turkey or chicken if you want something leaner, just adjust the seasoning since poultry can be milder. A pinch of red pepper flakes adds a gentle heat that wakes up the whole dish. For a creamier finish, stir in a couple tablespoons of heavy cream or a handful of shredded mozzarella right before serving.
Storage and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days. The orzo will absorb more liquid as it sits, so when you reheat it on the stovetop, add a splash of broth or water to loosen it up. Microwave reheating works too, just cover the dish to trap steam and stir halfway through. I've never tried freezing this because it disappears too fast, but I imagine the texture of the orzo would soften a bit if you did.
Serving Suggestions
This skillet meal is hearty enough to stand alone, but a simple side salad with a tangy vinaigrette balances the richness. Crusty bread is perfect for mopping up any leftover sauce at the bottom of the bowl. If you're feeding a crowd, set out extra Parmesan and fresh herbs so everyone can customize their portions.
- Serve with garlic bread or a warm baguette for a cozy, complete meal.
- Pair with a crisp green salad dressed in lemon and olive oil to cut through the richness.
- Top with a drizzle of good olive oil and a crack of black pepper right before serving for an extra layer of flavor.
Save This is the kind of dinner that feels like a hug at the end of a long day. It's simple, honest, and always hits the spot.
Recipe FAQs
- → Can I make this with ground turkey instead?
Yes, ground turkey or chicken works well as a leaner substitute. Adjust cooking time slightly as turkey may brown faster than beef.
- → What other vegetables can I add?
Spinach, zucchini, or mushrooms are excellent additions. Add them during the last few minutes of cooking so they don't become too soft.
- → How do I store leftovers?
Keep refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to refresh the texture.
- → Can I make this gluten-free?
Substitute the orzo with rice, quinoa, or gluten-free pasta shapes. Adjust cooking time according to the package directions for your chosen alternative.
- → Why is my orzo sticky?
Stir occasionally during cooking to prevent sticking. If the liquid absorbs too quickly before the orzo is tender, add small amounts of warm broth or water.