A takeoff on Southern-style red beans and rice, this skillet main dish substitutes rice-shape orzo pasta for the rice.
In a medium saucepan, combine chicken broth and the water; bring to boiling. Stir in uncooked orzo, onion, and herbes de Provence. Return to boiling; reduce heat. Simmer, uncovered, for 12 to 15 minutes or just until orzo is tender and most of the liquid is absorbed, stirring often.
Stir in drained beans, prosciutto or ham, and parsley; heat through. Top individual servings with Parmesan cheese. Makes 4 servings.