Tomato & Bacon Orzo Recipe

By Kitchen Sanctuary

Ingredients

1 tablespoon oil
200 g (7oz) streaky bacon
2 cloves garlic (peeled and minced)
400 g (14oz) tin finely chopped tomatoes
360 ml (1 ½ cups) chicken stock
200 g (7oz) dried orzo
1 tablespoon tomato puree (tomato paste)
½ teaspoon salt
½ teaspoon black pepper
100 g (3.5 oz) baby spinach
250 g sun-blushed/sun-soaked tomatoes in oil (drained)
100 g (3.5 oz) cheddar cheese (crumbled)

Prep Time5mins
Cook Time25mins
Servings4

Instructions

Heat the oil in a large frying pan (skillet) over a medium-high heat.

Add the bacon, and fry for 5-6 minutes, until crispy. Remove from the pan, leaving the oil behind. Turn the heat down to low.

Add the garlic and fry for 30 seconds, then add the tinned tomatoes, stock, orzo, tomato puree, salt and pepper.

Stir together and bring to the boil. Turn down to a simmer, place a lid on and cook for 12-14 minutes, stirring occasionally, until the orzo is cooked through.

While the orzo is cooking, chop the bacon into small pieces.

When the orzo is cooked, remove the lid and stir through the spinach, sun-blushed tomatoes and cooked bacon.

Sprinkle the crumbled cheddar on top and serve.