Recipe courtesy of Rachael Ray
Episode: Light and Latin
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the extra-virgin olive oil in a sauce pot 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 to 18 minutes.

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

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

More from:

Spicy Foods

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Wild Rice Pilaf

Recipe courtesy of Sandra Lee

Chile de Arbol Salsa (Red Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Watermelon Pico de Gallo

Recipe courtesy of Haylie Duff

Pico de Gallo

Recipe courtesy of Catalina Canales

Pico de Gallo

Recipe courtesy of Marcela Valladolid

Watermelon Pico de Gallo

Recipe courtesy of Ree Drummond

Pico de Gallo

Easy Pico de Gallo

Recipe courtesy of Melissa d'Arabian

Pico de Gallo

Recipe courtesy of Michelle LeBleu

Browse Reviews By Keyword