Gail Patterson | PenTex Energy

One of the main reasons I enjoy cooking with orzo is its quick and easy preparation. I usually add a splash of lemon juice and a touch of grated Parm, but once I spotted Patterson’s Southwestern spin, I knew I had to give it a try. Brothy orzo and blistered tomatoes combine with perfectly seasoned chicken.

—Vianney Rodriguez, Food Editor

1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
4 boneless, skinless chicken thighs, cut into 1-inch pieces
5 teaspoons olive oil, plus more as needed, divided use
1 cup cherry tomatoes
1 tablespoon (1/8 stick) butter
1 cup uncooked orzo
1 tablespoon chicken base
3 cups water, plus more as needed
1 cup corn kernels
1 can black beans (15 ounces), drained and rinsed
1/2 cup chopped cilantro, for serving
Tortilla chips, crushed, for serving

1. In a small bowl, mix together cayenne, cumin, granulated garlic, black pepper and salt.

2. Season chicken with half the spice mixture, reserving remaining half.

3. In a skillet, heat 3 teaspoons oil over medium-high heat. Sear chicken in 2 batches until lightly browned on both sides, adding more oil if needed. Set cooked chicken aside in a bowl.

4. Add 1 teaspoon oil to skillet and add cherry tomatoes, stirring to coat in oil. Cover and cook, shaking pan occasionally, 5 minutes or until tomatoes slightly blister. Add tomatoes to bowl with chicken.

5. Add butter and remaining 1 teaspoon oil to skillet. Reduce heat to medium and stir in orzo. Cook, stirring occasionally, until orzo is golden and glistening, about 5–7 minutes.

6. Stir in chicken base and 3 cups water, bring to a simmer. Cover and cook, stirring occasionally, 6 minutes or until almost all liquid is absorbed.

7. Stir in corn, black beans, prepared chicken and tomatoes, and remaining spice mixture. Add water if orzo becomes dry. Cover and cook an additional 3 minutes. Serve warm, with cilantro and tortilla chips.

Serves 4.