- Rachael Ray - https://www.rachaelray.com -

Pico de Gallo Pilaf

Serve with Margarita Fish Soft Tacos [1].

Ingredients

Preparation

Heat the EVOO [2] in a saucepot [3] 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 17-18 minutes.

In a small bowl [4], combine the tomatoes, onions, jalapeño, cilantro and lime zest and juice. Season with salt, to taste.

When the rice is cooked, fluff with a fork and stir in the salsa. Transfer to a serving bowl [4] and serve.