Heat 1 tbsp olive oil in medium saucepan over medium heat. Add artichoke hearts and cook, undisturbed, until slightly browned, 3 to 5 minutes. Add shallot and Italian seasoning blend and cook, stirring occasionally, until shallot is translucent and shiny, 2 to 3 minutes. Stir in orzo, mojo rojo, tomato powder, and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until orzo is cooked through, 10 to 13 minutes. (4-serving meal: use 2 tbsp olive oil, 4½ cups water) (TIPS: Stir frequently while simmering to prevent sticking to the pan. Add more water, 1 tbsp at a time, if the orzotto seems dry, not creamy.)

Combine lemon zest, dill, and crispy onions in small bowl, stir, and set aside.

Add spinach to orzotto and stir until wilted, 1 to 2 minutes. Off heat, add parmesan, as much lemon juice as you’d like, and a pinch of pepper and stir to combine. Divide one-pot creamy artichoke orzotto between shallow bowls and top with crispy onions. Enjoy!