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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
a handful cilantro leaves, finely chopped |
2 cup(s) chicken broth |
1 tablespoon(s) extra-virgin olive oil |
1 jalapeno pepper, seeded and finely chopped |
1 lime, zested and juiced |
1/2 cup(s) orzo pasta |
4 plum tomatoes, halved, seeded and finely chopped |
salt |
1 small red onion, finely chopped |
1 cup(s) white rice |
Directions:
1. HEAT the extra-virgin olive oil in a sauce pot over medium heat. Add the orzo and toast until deep golden. Stir in the rice and broth and bring to boil. Reduce the heat to low, cover the pot and simmer for 17 to 18 minutes.
2. IN a small bowl, combine the tomatoes, onions, jalapeno, cilantro, and lime zest and juice. Season with salt, to taste.
3. WHEN rice is cooked, fluff with fork and stir in the salsa. Transfer to a serving bowl and serve.
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