Recipe courtesy of Rachael Ray
Episode: Light and Latin
Total:
40 min
Active:
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

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Watermelon Pico de Gallo

Recipe courtesy of Ree Drummond

Easy Pico de Gallo

Recipe courtesy of Melissa d'Arabian

Pico de Gallo

Recipe courtesy of Ree Drummond

Pico de Gallo

Recipe courtesy of Marcela Valladolid

Pico de Gallo

Recipe courtesy of Chamisa Weinmeister

Pico de Gallo

Recipe courtesy of Rachael Ray

Pico de Gallo

Recipe courtesy of Ree Drummond

Pico de Gallo

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.