Pico de Gallo Pilaf

• 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 jalapeno pepper, seeded and finely chopped
• A handful of fresh cilantro leaves, finely chopped
• Zest and juice of 1 lime
• Salt

1. Heat the EVOO in a sauce pot over medium heat, add the orzo, and toast to a deep golden color.
2. Add the rice and stir gently to combine with the toasted pasta.
3. 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.
4. In a small bowl, combine the tomatoes, onions, jalapeno, cilantro, and lime zest and juice, and season with salt to taste.
5. When the orzo and rice are cooked, fluff with a fork and combine with the salsa.

evoo, orzo pasta, white rice, chicken, tomatoes, onion, pepper, handful of fresh cilantro leaves, lime, salt

Taken from www.epicurious.com/recipes/food/views/pico-de-gallo-pilaf-377514 (may not work)