PICO DE GALLO ORZO AND RICE

1 Tbsp. olive oil
1/2 cup orzo pasta
1 cup white rice
2 1/4 cups chicken broth or vegetable broth

Salsa:

4 plum (Roma) tomatoes halved, seeded and chopped fine
1 very small red or white onion finely chopped
1 jalapeno pepper, seeded, ribs removed and chopped fine **
1/2 cup or more FRESH cilantro leaves chopped
1 lime, zested and juiced
1/2 tsp. salt (if using canned broth reduce the salt to 1/4 tsp.
1/4 tsp. black pepper

METHOD:
In a sauce pan heat the olive oil over medium heat. Add the orzo, reduce the heat to medium/low and whisk orzo til golden brown. Add the rice and whisk for 30 seconds to coat with oil. Add the chicken broth and bring to a boil. Reduce heat to a low simmer, cover tightly and cook for about 17 minutes.

While rice is cooking, combine the tomatoes, onions, jalapeno pepper, cilantro and lime. Season with salt and pepper. Set aside.
When the rice is cooked, fluff with a fork and add the Pico de Gallo salsa to the rice mixture. Fluff again and serve. This can be made a few hours before serving and served at room temperature.

** Removing the seeds and ribs from the jalapeno pepper will remove the heat but retain the great flavor.