Spicy Orzo and Baked Bean Casserole

1.Preheat your oven to 375°F (190°C).

2.In a large pot, bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.

3.In a large skillet over medium heat, add a splash of oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

4.Stir in the diced potatoes and cook for about 5-7 minutes until they start to soften, stirring occasionally.

5.Add the baked beans, tomato paste, smoked paprika, chili powder, cumin, oregano, cayenne pepper, and vegetable broth to the skillet. Mix well and let it simmer for about 10 minutes, allowing the flavors to meld and the potatoes to cook through.

6.In a large casserole dish, combine the cooked orzo with the bean and potato mixture. Stir until well combined.

7.Top the casserole with shredded cheese evenly over the surface.

8.Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

9.Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.