Ingredients

• 2 tablespoons unsalted butter
• 0.25 whites onion , chopped
• 2 teaspoons garlic paste
• 10 ounces uncooked orzo pasta
• 2 cups corn
• 1 tablespoon fresh thyme leaves
• 3 cups chicken broth
• salt and freshly ground black pepper to taste
• 1 , 4 ounce
• 0.5 cups milk
• 0.5 cups sharp Cheddar cheese
• 0.5 cups grated Parmesan cheese
• 1 green onion

Instructions

1. 1 Heat a heavy saucepan over medium heat. Add butter and onion; cook and stir until onion is fragrant, about 5 minutes.
2. 2 Add garlic paste, orzo, corn, and thyme. Cook and stir until orzo begins to turn golden, about 2 minutes.
3. 3 Add chicken broth; season to taste with salt and pepper. Bring to a boil, then lower the heat slightly and simmer, until orzo is tender with a bite, stirring frequently, and scraping up from the bottom, 8 to 10 minutes.
4. 4 Stir in green chiles, milk, Cheddar cheese, Parmesan cheese, and green onion, and cook, stirring, until completely warmed through and cheese is melted. Taste for seasoning; add more salt if necessary. If too thick, add a small amount of broth. Serve warm.

Nutrition per serving