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Cheesy Enchilada Orzo

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1 Cup Orzo, uncooked
1/2 Block Cream Cheese, cubed
1 Cup Shredded Extra Sharp Cheddar Cheese
2 Cups Vegetable Stock
1 Cup Red Enchilada Sauce
1 Can Black Beans, drained and rinsed
1/2 Cup Whole Kernel Corn, frozen or canned
1/2 Red Bell Pepper, diced
1/2 Green Bell Pepper, diced
4 oz Can Chopped Green Chilies, drained
1/2 Tsp Salt, plus more to taste
1/2 Tsp Black Pepper, plus more to taste


  1. Start by chopping the bell peppers, draining the black beans and green chilies, and cubing the cream cheese. Set all ingredients aside.
  2. Add the bell peppers and corn to a large skillet (if using frozen corn, it does not need to be thawed but if using canned corn, drain first). Heat over medium-high heat and cook until softened.
  3. Add the vegetable stock and orzo. Stir to combine and cover. Maintain medium-high heat and cook for 10-15 minutes or until the orzo is cooked through and most of the liquid is absorbed. Stir occasionally.
  4. Remove the cover and reduce the heat to low. Add the cream cheese, shredded cheese, enchilada sauce, black beans, and green chilies. Stir to combine.
  5. Season with salt and pepper and stir to combine. Continue to heat over low for 5-7 minutes (uncovered).
  6. Serve warm, garnished with fresh chopped cilantro. Enjoy!
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