AGOMEYR [enchilada orzo]

About as many times as I’ve mentioned AGOMYR on this blog, she has mentioned that she doesn’t really put the Y in AGOMYR.  And a couple of weeks ago she proved me right by going and having a kid of her own.  Cue all the frozen meals!
It’s a little risky making food for AGOMYR, because she’s a bit of a foodie herself.  So, for inspiration, I visited her own Pinterest boards, knowing that was sure to lead me to something exactly right for her.
What I didn’t know was that I would also find a great dinner for myself, my husband, and Gooplet in the process.  I doubled (and tweaked) Damn Delicious’ slow cooker enchilada orzo, so we could enjoy some too.  It’s not a recipe I’d have made otherwise, but thank goodness I did.  Gooplet inhaled it. He couldn’t get enough.
So thank you AGOMYR, and brand new, adorable AGOMEYR (A Glass of Milk’s Even Younger Reader?) for introducing us to what is sure to become a staple in our family.
To make enchilada orzo for 4-6, you will need:
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (10-ounce) can mild enchilada sauce
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 1/2 cup vegetable broth, or more, as needed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup canned black beans, drained and rinsed
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, cubed
  • 2 cups uncooked orzo pasta
  • 2 tablespoons chopped fresh cilantro leaves

Place the tomatoes, enchilada sauce, chiles, vegetable broth, corn kernels, black beans, salt, and pepper in a pot, and stir to mix everything well.  Turn on the stove, and let the mixture come to a boil.  Reduce heat to a low simmer, cover, and cook at least 30 minutes.  Really, cook as long as you want, but keep checking on it every now and again, stirring it and making sure the liquid hasn’t all cooked out.  Be prepared to add more broth if need be.

About 15 minutes before you’re ready to serve add the orzo, and let the mixture continue simmering, uncovered now, for about 10 more minutes.

Remove from heat, and stir in the cream cheese until melted.

Serve, and top with cilantro.

5 thoughts on “AGOMEYR [enchilada orzo]

  1. The only thing bigger than the currently endless pits of our bellies is your heart. We have loved every bite of every single thing you’ve made ❤

  2. Pingback: On Feeding a Toddler | a glass of milk

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