Chorizo and Orzo Stew

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.