Mexican Chicken Orzo Bake

Name: Mexican Chicken Orzo Bake
Yield: 6
Ingredients: 1/2 lb uncooked orzo or rosamarina pasta (1 1/3 cups); 1/2 cup Progresso™ chicken broth (from 32-oz carton); 2 teaspoons chili powder; 2 tablespoons butter; 1 cup diced white onion; 1 medium red bell pepper, diced; 1 jalapeño chile, seeded and finely chopped; 1 teaspoon salt; 1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained; 2 tablespoons vegetable oil; 1 package (1 oz) Old El Paso™ original taco seasoning mix; 1 package (20 oz) boneless skinless chicken thighs (about 6 thighs); 3/4 cup crumbled queso fresco cheese (purchase later if freezing orzo bake for a later date); 2 tablespoons chopped fresh cilantro leaves (purchase later if freezing orzo bake for a later date)

Mexican Chicken Orzo Bake was pinched from <a href="http://www.tablespoon.com/recipes/mexican-chicken-orzo-bake/d996c063-dead-4b7b-99c2-ad11102fdb67" target="_blank">www.tablespoon.com.</a>

"This riff on arroz con pollo uses rice-shaped orzo pasta and easy boneless skinless chicken thighs for a flavorful dinner that’s sure to please kids and adults alike...."

INGREDIENTS

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1/2 lb uncooked orzo or rosamarina pasta (1 1/3 cups)

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1/2 cup Progresso™ chicken broth (from 32-oz carton)

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2 teaspoons chili powder

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2 tablespoons butter

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1 cup diced white onion

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1 medium red bell pepper, diced

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1 jalapeño chile, seeded and finely chopped

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1 teaspoon salt

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1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained

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2 tablespoons vegetable oil

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1 package (1 oz) Old El Paso™ original taco seasoning mix

•

1 package (20 oz) boneless skinless chicken thighs (about 6 thighs)

•

3/4 cup crumbled queso fresco cheese (purchase later if freezing orzo bake for a later date)

•

2 tablespoons chopped fresh cilantro leaves (purchase later if freezing orzo bake for a later date)

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