One-Pan Cajun Orzo with Sausage

1 tbsp. extra-virgin olive oil, 1 small yellow onion, chopped, 1 red bell pepper, chopped, 2 cloves garlic, minced, 12 oz. andouille sausage, sliced, 8 oz. orzo, 1 can fire roasted diced tomatoes, 2 c. low-sodium chicken broth, 2 tsp. cajun seasoning, Kosher salt, Freshly ground black pepper, 4 oz. cream cheese, cut into cubes, 2 green onions, thinly sliced

In a large deep skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add sausage and cook until warmed through and golden, about 2 minutes.  

Add orzo and stir to toast for 1 minute. Add diced tomatoes, broth, and cajun seasoning. Season with salt and pepper. Bring to a boil, then reduce heat and simmer until orzo is cooked through and tender, about 10 minutes, stirring occasionally.  

Add cream cheese and stir until melted, then stir in green onions.