Ingredients

serves 4

　　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

　　

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.

　　Rachael Ray's Look + Cook