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Creamy Mexican Style Spiced Orzo
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Creamy Mexican Style Spiced Orzo

Creamy Mexican Style Spiced Orzo

with Spinach, Peas and Greek Style Cheese

Our Creamy Mexican Style Spiced Orzo is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
New
Allergens:
Cereals containing gluten
Celery
Milk
Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Orzo

(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

1 sachet(s)

Mexican Style Spice Mix

30 grams

Tomato Puree

15 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

150 grams

Creme Fraiche

(Contains Milk)

120 grams

Peas

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

½ tsp

Sugar

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3462 kJ
Energy (kcal)827 kcal
Fat40.5 g
of which saturates23.9 g
Carbohydrate87.2 g
of which sugars14.4 g
Protein29.3 g
Salt3.25 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Large Saucepan
Garlic Press
Large Frying Pan

Instructions

Cook the Orzo
1

Bring a large saucepan of water to the boil with 1/2 tsp salt.

When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Prep the Garlic
2

Meanwhile, peel and grate the garlic (or use a garlic press).

Bring on the Flavour
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic and Mexican style spice mix. Fry until fragrant, 30 secs.

Add the tomato puree and fry for 1 min more.

Simmer and Stir
4

Add the veg stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir together, then bring to the boil and simmer, 1 min.

Next, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Peas Please
5

Once the spinach has wilted, stir the creme fraiche into the sauce and bring to the boil, then add the peas. Remove from the heat.

Mix in the cooked orzo and hard Italian style cheese until combined and melted. 

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve Up
6

When ready, share the creamy orzo between your bowls.

Crumble over the Greek style salad cheese and sprinkle over the crispy onions to finish.

Enjoy!