30-Minute Skillet Dinner

This one-dish wonder is an easy meal you’ll love to make again and again
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Sopa seca, or “dry soup” is a familiar dish in many Hispanic homes. Put your own signature on this 30-minute skillet dinner by adding your family’s favorite veggies and cheese. Or follow this delicious recipe with chorizo sausage, black beans and pasta and save yourself valuable cleaning and cooking time. You’ll want to make this tasty dish again… even when you aren’t in a hurry!
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  • Prep Time : 10 minutes
  • Cook time : 20 minutes
  • Servings : 6-8


  • 7.5 ounces chorizo, cut into ½” pieces
  • 1 tablespoon olive oil (optional)
  • 12 ounces angel-hair pasta (fideo) nests, or thin spaghetti broken in half
  • 1½ cup diced onion (about 1 medium onion, peeled, in ¼” dice)
  • 4 cloves fresh garlic, pressed or chopped finely
  • 1 can (15.5 ounces) black beans, rinsed and drained, or your favorite beans
  • 1 can (14.5 ounces) diced tomatoes (undrained)
  • 3 cups chicken stock or broth
  • 1 tablespoon dried oregano
  • 1 cup frozen peas, or your favorite frozen vegetable
  • 1 cup queso fresco, or your favorite cheese
  • salt and pepper to taste


    step 1Heat a large 12-inch skillet on medium high for 1 minute. Add the chorizo and cook for 3 to 5 minutes, stirring often; remove chorizo from skillet and set aside. Reduce heat to medium.
    step 2Add angel-hair pasta and sauté in the chorizo fat for 2 to 3 minutes or until pasta begins to get toasted and turn golden yellow. (Add oil to pan if needed to sauté pasta.) Remove pasta from skillet and set aside with chorizo.
    step 3Sauté onions and garlic for 2 to 3 minutes or until soft. Add beans, tomatoes, chicken stock or broth and oregano. Return the chorizo and pasta to the skillet.
    step 4Reduce heat to simmer, cover skillet and cook for 8 to 10 minutes, stirring often, until liquid is absorbed and pasta is cooked. Season with salt to taste. Remove from heat and top with peas and cheese. Cover and let rest 1 to 2 minutes before serving.
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    comments (11)
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    recent comments
    6/27/2013 , 
    Barbara  G.
    Great recipe, but it needed to be written clearer. I had never made fideo before so it seemed strange to sauté raw pasta, but that is what it meant. Please clarify In the recipe. Also clarify that the peas don't need to be cooked, but it is better to do so. If you don't cook the peas, then you need to turn the heat back on for a few minutes.
    5/7/2013 , 
    Brandy  L.
    I made this for my family and they LOVED it!!! Even my picky eater asked for seconds!!!! Win!!!
    11/10/2012 , 
    barry  m.
    I love frozen peas and angel hair pasta in my skilletss
    10/11/2012 , 
    Bridget  T.
    this was very easy to make and was a little spicy. a great switch from normal spaghetti. I made it early in the afternoon and put it in a casserole dish. that's when I put the cheese and peas on top. I popped into the refrigerator and at dinner time I warmed up in the oven. the family loved it! my husband took the leftovers for his lunch the next day. definitely will remake it again. I did not have canned tomatoes but I did have stewed tomatoes and used them instead
    10/7/2012 , 
    Courtney  P.
    This sounds like a great game day meal... I'm glad you sent this to me!
    Showing 1 - 5 of 11 comments:
    Page 1 of 3

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    Nutrition Facts

    Serving Size: About 2 cups
    Calories 400
    Calories From Fat 110
    Total Fat 12 g
    Saturated Fat 5 g
    Trans Fat 0 g
    Cholesterol 30 mg
    Sodium 650 mg
    Total Carbohydrates 50 g
    Dietary Fiber 7 g
    Sugars 5 g
    Protein 20 g
    Nutritional information provided by
    Compu-Food Analysis, Inc.