Chorizo and Red Pepper Orzo

Our Chorizo, Red Pepper and Cherry Tomato Orzo is a wonderfully light, summery dish. Ready in 15 minutes, this recipe works well cold or hot and is bursting with flavour. 

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Cook: 15 mins


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Heat tsp of olive oil in a non-stick pan and add cherry tomatoes. Season to taste, stir and then leave to cook for 5 mins until the cherry tomatoes start to break down and become jammy. Don’t overcook them to the point where they become mushy, remove from heat if they cook too quickly.
Boil a large saucepan of lightly salted water. Put your orzo onto cook for 8-10 mins, aim for al dente.
In a separate pan, heat remaining tsp of olive oil on a medium and add chorizo, garlic and thyme. Cook for 2-3 mins, stirring gently, until chorizo releases its oils and garlic slices begin to brown. Once cooked, remove chorizo, garlic and thyme but don’t discard the oil!
Add onions and peppers to the chorizo oil and stir well. Cook onions and pepper for 5 mins until the soften, then add cherry tomatoes, oregano and chilli flakes to pan and stir well.
Once orzo is cooked, drain and then add straight to pan and mix everything together. Finally add chorizo and garlic back to pan, along with basil and lemon juice.
Serve immediately or box up and serve in fridge. This dish can be eaten hot or cold and its just as delicious.

Nutritional Info

Serves 4 

Cals – 482 

Carbs – 68g 

Protein – 16.6g 

Fat 14.9g 


Serves 4

For the Chorizo and Red Pepper Orzo:

  • 350g of cherry tomatoes - cut into halves.
  • 2 tsp of extra virgin olive oil.
  • 150g of chorizo - destined and sliced.
  • 3 cloves of garlic - thinly sliced.
  • A few sprigs of thyme (optional).
  • Red pepper - thinly sliced.
  • Red onion - thinly sliced.
  • Salt and pepper, to taste.
  • 350g of orzo.
  • A pinch of chilli flakes.
  • Tbsp of oregano.
  • A bunch of fresh basil.
  • A big squeeze of lemon juice.

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