Cheesy Tomato Chorizo Orzo Skillet

thekitchn.com

Lara Baker

1 tablespoon olive oil

4 ounces dried Spanish chorizo, casing and ends removed, chopped (about ¾ cup)

1 small yellow onion, diced

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 ½ cups dried orzo pasta

2 medium tomatoes, chopped

2 ½ cups low-sodium chicken broth

2 ounces grated Parmesan or Pecorino cheese (about ½ cup), plus more for serving

¼ cup chopped fresh flat-leaf parsley leaves

Directions at thekitchn.com

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