Recipe information
Yield
serves 4
Ingredients
1 tablespoon EVOO (extra-virgin olive oil)
1/2 cup orzo pasta
1 cup white rice
2 cups chicken or vegetable stock
4 plum tomatoes, seeded and finely chopped
1 small onion, red or white, finely chopped
1 jalapeño pepper, seeded and finely chopped
A handful of fresh cilantro leaves, finely chopped
Zest and juice of 1 lime
Salt
Preparation
Step 1
Heat the EVOO in a sauce pot over medium heat, add the orzo, and toast to a deep golden color. Add the rice and stir gently to combine with the toasted pasta. Add the stock and bring to a boil, then cover the pot and simmer for 17 to 18 minutes, until the orzo and rice are tender.
Step 2
In a small bowl, combine the tomatoes, onions, jalapeño, cilantro, and lime zest and juice, and season with salt to taste.
Step 3
When the orzo and rice are cooked, fluff with a fork and combine with the salsa.
