(Adapted from Pico de Gallo Pilaf)
1/2 cup orzo
2 cups of chicken broth
1 tbsp olive oil
2 cups of Pico de Gallo
- Heat 1 tbsp olive oil in large saucepan over medium heat.
- Add the orzo pasta and toast until deep golden brown, stirring continuously.
- Stir in rice and broth, bringing to a boil.
- Reduce heat to low and simmer covered for about 17 minutes.
- Once the rice is cooked, stir to fluff and mix in about 2 cups of the Pico de Gallo.
- Salt to taste.