Chorizo and Orzo Stew
with Feta and Tortilla Crumble
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.
Ingredients
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
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
Nutrition Values
Utensils
Instructions
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.
