Skillet Orzo With Chorizo and Dates

Step 1

Step 1

Step 2

Heat oil in a medium (about 10-inch) cast-iron or nonstick skillet over medium until shimmering. Add the chorizo and cook, stirring occasionally, until the fat begins to render and the chorizo starts to brown, about 2 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds more.

Step 3

Step 2

Step 4

Add the orzo, season with salt and pepper, and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes.

Step 5

Step 3

Step 6

Stir in the dates and 2½ cups of water. Bring to a boil over high heat, then reduce the heat to a simmer. Cover (a lid from another pan or aluminum foil works well if your skillet doesn’t have a lid) and cook, undisturbed, until the orzo is al dente and the liquid is absorbed, about 10 minutes. If not all of the liquid is completely absorbed once the orzo is al dente, uncover the skillet, increase the heat to medium-high, and continue to simmer rapidly until evaporated, 1 to 2 minutes more.

Step 7

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Step 8

Remove from the heat. Taste and season with additional salt and pepper as needed. Crumble the goat cheese evenly over the top and stir gently until just combined and starting to melt. Garnish with mint, if using.