Chorizo sausage adds bold flavour to this hearty stew. It joins sweet peppers and fresh spinach in an aromatic tomato broth, before being topped with a spiced tortilla chip crumble and feta cheese.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Chorizo Sausage, uncased
170 g
Orzo
(Contains Wheat)
160 g
Sweet Bell Pepper
113 g
Yellow Onion
113 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains Milk)
370 mL
Crushed Tomatoes
85 g
Tortilla Chips
2 unit
Chicken Broth Concentrate
1 tbsp
Mexican Seasoning
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
Before starting, wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return orzo to the same pot, off heat.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/4-inch pieces. Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo, onions, peppers and half the Mexican Seasoning . Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**Season with salt and pepper, to taste.
Add chorizo mixture to pot with orzo. Add crushed tomatoes, broth concentrate, 1 1/2 cups water. 1/4 tsp salt (dbl both for 4 ppl)Heat over medium-high. Cook, stirring occasionally, until veggies soften and broth thickens slightly, 1-2 min. Add 1 tbsp butter(dbl for 4 ppl) and spinach. Stir until wilted, 1 min. Remove from heat and cover with a lid to keep hot. Carefully wipe the pan clean.
Reheat the same pan (from step 3) over medium-high. Meanwhile, cut one corner of the tortilla chip bag to let the air out. Using your hands, crush chips in the bag to make approximately 1/2-inch pieces. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl) then crushed chips and remaining Mexican Seasoning. Cook, stirring often, until chips are lightly toasted and fragrant, 1-2 min. Transfer to a small bowl.
Season stew with salt and pepper, to taste. Divide stew between bowls. Sprinkle tortilla crumble and feta over top.