Spicy Soyrizo & Orzo Skillet
This Spicy Soyrizo & Orzo Skillet is the perfect one-pot weeknight dinner! Creamy tomato sauce, crispy soyrizo, tender orzo & plenty of veggies!
Quick, one-pot recipes are what we all need in the middle of a busy week. And this Spicy Soyrizo & Orzo Skillet has everything you need to have a complete meal on the table in 30 minutes. Made in one skillet for easy clean-up and perfect for lunch the next day!
What You Need
The ingredient list for this recipe is not extremely long, and you’ll probably have most of the ingredients in your pantry! Here is what you need:
- vegan butter
- yellow onion
- soyrizo
- orzo
- tomato paste
- broth – I used vegan chicken broth
- garlic powder
- dried oregano
- smoked paprika
- pepper
- corn
- non-dairy cream – or non-dairy milk
- spinach
- chili onion crunch – optional, for topping
How to Make this Spicy Soyrizo & Orzo Skillet
Melt the vegan butter in a skillet over medium heat. Add the onion & soyrizo and cook for 3 minutes, stirring frequently. Add the orzo & tomato paste and toss to combine.
Pour in the broth, dry seasonings & corn. Bring to a boil, lower heat, cover and simmer for 15 minutes.
Remove the lid, pour in the non-dairy cream and the spinach. Stir to combine and simmer, uncovered, for another 5 minutes. Taste and adjust seasonings as needed – I didn’t need to add salt, but this will depend on the broth you use.
How to Serve
When it comes to serving, I added some chili onion crunch oil. It adds some spice and a little crunch. Its not necessary, but it is totally tasty!
This is delicious served hot, right out of the skillet. But the leftovers are even better. So, if you have any leftover, get excited for the best lunch ever the next day!
Need More Recipe Inspo? Check these Out!
Did you Make this Recipe?
If you made this Spicy Soyrizo & Orzo Skillet I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Spicy Soyrizo & Orzo Skillet
Ingredients
- 2 tablespoons vegan butter
- 1 small yellow onion diced
- 6 ounces soyrizo crumbled
- 1 cup orzo dry
- 1 6-ounce can tomato paste
- 2 cups broth I used vegan chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1 cup corn
- 1 cup non-dairy cream or non-dairy milk, I used Ripple
- 2 large handfuls spinach
- salt if needed
- chili onion crunch optional
Equipment
Instructions
- Melt the vegan butter in a skillet over medium heat. Add the onion & soyrizo and cook for 3 minutes, stirring frequently. Add the orzo & tomato paste and toss to combine.
- Pour in the broth, dry seasonings & corn. Bring to a boil, lower heat, cover and simmer for 15 minutes.
- Remove the lid, pour in the non-dairy cream and the spinach. Stir to combine and simmer, uncovered, for another 5 minutes. Taste and adjust seasonings as needed – I didn't need to add salt, but this will depend on the broth you use.
- To serve, add the orzo to bowls and top with chili onion crunch.
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