One-Pot Mediterranean Orzo Bake

This flavorful One-Pot Mediterranean Orzo Bake combines orzo pasta, long-grain rice, and a medley of nutritious canned goods like chickpeas and tomatoes. Infused with spices including smoked paprika and mixed herbs, it’s a hearty, comforting dish topped with Panko breadcrumbs for a crispy finish. Perfect for a family dinner or meal prep for the week!
ingredients
- 2 packs orzo pasta
- 1 pack long-grain rice
- 2 packs golden veg microwavable rice
- 1 can chopped tomatoes
- 1 can chickpeas
- 1 can mixed beans
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 1 tsp cumin (ground)
- 2 tsp mixed herbs
- Salt and black pepper to taste
- 1 tbsp olive oil
- 2 cups water or vegetable stock
- 1 cup Panko breadcrumbs
- 1 can coconut milk
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large pot, heat olive oil over medium heat, then add garlic granules, smoked paprika, cumin, and mixed herbs. Sauté until fragrant.
- 3.
Stir in the orzo pasta, long-grain rice, golden veg rice, and water or vegetable stock. Bring to a gentle boil.
- 4.
Add the chopped tomatoes, chickpeas, mixed beans, and coconut milk. Mix well and season with salt and black pepper.
- 5.
Reduce heat and simmer for about 10-15 minutes until the rice and orzo are cooked, stirring occasionally.
- 6.
Transfer the mixture to a baking dish and sprinkle Panko breadcrumbs evenly on top.
- 7.
Bake in the preheated oven for 15-20 minutes or until the breadcrumbs are golden and crispy.
- 8.
Remove from the oven, let it cool slightly, and serve warm garnished with fresh herbs if desired.