Ingredients

The following ingredients have 4 Servings
  • 400 g turkey mince
  • 200 g orzo
  • 1 onion (diced)
  • 2 peppers (diced)
  • 2 tbsp fajita seasoning
  • 2 tsp garlic granules
  • 1 tbsp tomato puree
  • 1 chicken stock cube
  • 600 ml boiling water
  • lemon (juiced)
  • handful of fresh coriander leaves (chopped)
  • 120 g reduced fat Cheddar cheese (grated)
  • low calorie cooking spray
  • 2 spring onions (finely sliced to garnish)

Instruction

  • Spray a casserole pan with low calorie cooking spray, and fry the turkey mince, onions and peppers over a medium to high heat for 5-6 minutes, until the mince is opaque and the onions soft.
  • Add the garlic granules and fajita seasoning and stir well.
  • Stir in the tomato puree and allow to cook for a minute, then stir the stock into the water add to the pan and bring to the boil.
  • Add the orzo to the pan and stir well, ensuring the pasta is covered by the stock.
  • Reduce the heat to a simmer, cover and allow to cook for 15-20 minutes stirring every few minutes to make sure it doesn't catch on the bottom of the pan.
  • When the orzo is cooked and most of the liquid has been absorbed, uncover and stir in the lemon juice and coriander.
  • If there is still excess liquid, cook for a few minutes without the lid on - you want a consistency similar to a risotto. Then stir in the cheese, until it's melted.
  • Sprinkle the top with some sliced spring onions and serve!