Pickled red onions are so fast to make and add zing to any dish. I find they work perfectly with Mexican meals when prepared with lime juice instead of vinegar. Slice the onions as finely as you can (use a mandoline if you have one) and toss with the lime juice and some salt. You can now place them in the fridge while you prepare the rest of the meal.
![CHIPOTLE-ORZO-INGREDIENTS](https://wickedkitchen.com/wp-content/uploads/2021/03/CHIPOTLE-ORZO-INGREDIENTS-300x240.jpg)
The great thing about this baked orzo is that it’s a one-pot wonder! This means no pre-boiling the orzo – it cooks inside the sauce! So once everything is combined in the pan, just bring it to a simmer and pop it in the oven with a lid on.
![ONE-POT-ORZO](https://wickedkitchen.com/wp-content/uploads/2021/03/ONE-POT-BAKED-ORZO-300x240.jpg)
I like to add some extra tomatoes to the top in the last ten minutes of baking. This makes the orzo extra juicy with a little added zing from the just-cooked tomatoes.
![BAKED-ORZO-RECIPE](https://wickedkitchen.com/wp-content/uploads/2021/03/BAKED-ORZO-RECIPE-300x240.jpg)
I’ve made some suggestions as to toppings that work – feel free to use as many or as few as you wish. A simple pico de gallo salsa or scoops of guacamole with vegan cheese would also be delicious!
![CHIPOTLE-BAKED-ORZO-RECIPE](https://wickedkitchen.com/wp-content/uploads/2021/03/CHIPOTLE-BAKED-ORZO-RECIPE-300x240.jpg)