MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Mexican Orzo Pasta
| Mexican Orzo Pasta | Print |
Recipe By: Alice Morrow
Mexican Orzo Pasta
Ingredients
- Leftover Crawfish Etouffee, (See Recipe), optional
- 3-4 fresh ears of corn
- ½ red onion, diced
- ½ of each color bell pepper (red, yellow, orange, green)
- 1 (8-oz.) carton of sliced mushrooms
- Olive oil
- 2 c. dried orzo pasta
- 1 can black beans, drained and rinsed
Instructions
- Shuck corn off cob.
- In large skillet, sauté the corn, red onion and peppers in a little olive oil. Stir in mushrooms and cook another 2 minutes.
- Meanwhile, boil orzo in salted water with 1 T. olive oil. Drain.
- Add (16 oz. container) of crawfish etouffee, optional, to the corn.
- Add the black beans.
- Gradually, add orzo to the amount you like. Season to taste.
Notes
*****Serve with fajitas. You can also stuff tomatoes or peppers with this.
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