If you'd like, add some ham or turkey to this dish for a heartier meal!
1 can (14.5oz) chicken broth (about 1 3/4 cups)
1 1/2 cups water
1 1/3 cups orzo (rosamarina)
1/4 cup finely chopped onion
1 garlic clove, minced
1 teaspoon herbs de Provence or dried Italian seasoning, crushed
1 can (15 oz) red beans or pinto beans, rinsed and drained
2 tablespoon snipped fresh Italian flat-leaf parsley
1/3 cup finely shredded mozzarella cheese
In a medium saucepan bring chicken broth and water to boiling. Stir in orzo, onion, garlic, and herbs de Provence. Reduce heat. Boil gently, uncovered, for 12 to 15 minutes or until orzo is just tender and most of the liquid is absorbed, stirring frequently.
Stir in red beans and parsley. Heat through.
Spoon mixture into 4 individual bowls. Top each serving with mozzarella cheese.
Makes 4 servings at 5 points each.
