Pico de Gallo Pilaf

Ingredients

• 1 handful cilantro leaves finely chopped
• 1  jalapeno seeded finely chopped
• 1  lime zest juiced
• 1 tablespoon olive oil extra-virgin
• 0.5 cup orzo pasta 
• 4  plum tomatoes halved seeded finely chopped
• 1 small onion white red finely chopped
• 4 servings salt 
• 2 cups vegetable broth 
• 1 cup rice white

Equipment

• bowl
• pot

Directions

1. Heat the extra-virgin olive oil in a sauce pot over medium heat.
2. 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 to 18 minutes.
3. In a small bowl, combine the tomatoes, onions, jalapeno, cilantro, and lime zest and juice. Season with salt, to taste.
4. When rice is cooked, fluff with fork and stir in the salsa.
5. Transfer to a serving bowl and serve.