1-Pot Rice and Orzo with Zucchini (like a homemade Rice A Roni)
This 1-pot Rice and Orzo is like eating a bowl of Rice A Roni except even more delicious, totally from scratch, and healthier. Leave out the chicken to make this into a side. Change the veggie to your kids’ favorite! Bake it at the end for melty cheese on top or don’t bake it for an even quicker meal. The rice and orzo base is just plain delicious and the fact that it’s a 1-pot rice meal is even better.
If you’re looking for other 1-pot meals, this 1-pot alfredo is a popular one on this blog!
Print1-Pot Rice and Orzo with zucchini (like a homemade Rice A Roni)
Like a box of Rice A Roni but more delicious, with added veggies and more flavors, but still made in one pot! 45 minutes from start to finish.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: feeds about 8
Ingredients
2 tablespoons olive oil, divided
1 large or 2 small zucchini chopped into bite sized pieces (about 1 1/2 pounds)
1 medium onion, diced small
1 pound chicken breasts cut into cubes
2 tablespoons butter
2 cloves garlic, minced
1 1/2 cups rice (long grain)
1/2 cup dry orzo pasta
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon cayenne pepper
3 cups low sodium chicken broth
3/4 cup sharp cheddar cheese, shredded
3/4 cup other cheese (that melts well), shredded (havarti, Monterey, Gouda, etc)
1/2 teaspoon poppy seeds
1/2 teaspoon sesame seeds
3/4 teaspoon sea salt flakes, optional but 100% delicious
Instructions
Preheat oven to 425 (optional baking at the end, can skip this to make it easier and faster)
Heat 1 tablespoon of the olive oil over medium high heat in a 4-quart Dutch oven or oven proof pot or pan. (If you don’t have an oven proof pot or pan, you can switch to an oven proof baking dish before topping and putting into the oven) Add the zucchini to the pan and lightly season with salt and pepper and cook for about 4-5 minutes. Remove to a plate and set aside.
Heat the remaining oil. Add the onion and cook till the onion is golden. Add the chicken, season lightly with salt and pepper. Sear till golden, no need to cook totally through, about 5 minutes. Add the garlic, rice, orzo, thyme, garlic powder, onion powder, and cayenne pepper and cook till golden and toasted.
Pour the chicken broth in, and bring to a boil over high heat. Cover and reduce heat to low and cook for about 15-20 minute till the rice is mostly cooked. Add all but a small handful of each cheese and stir till melted. Sprinkle remaining cheese on top and then top with poppy seeds, sesame seeds, and sea salt flakes, if desired.
Put into oven, uncovered for about 10-15 minutes till cheese is melted on top. Remove from oven and serve.
alternately you can totally skip the baking time and just put all the cheese in to melt or put a lid on top to melt the cheese on top on the stove for a minute or 2 off the heat.
Notes
You can definitely make this ahead of time, refrigerate, and bake when ready. Let sit at room temperature while oven pre-heats and then bake till heated through.
You could also skip the zucchini and add steamed broccoli or asparagus, or whatever veggie you fancy when you’re supposed to add in the cooked zucchini.
