Pico de Gallo Pilaf

Ingredients:
1 Tbsp. extra-virgin olive oil

1/2 c. orzo pasta
1 c. white rice
2 c. chicken broth or vegetable broth
4 plum tomatoes, finely chopped
1 small onion, red or white, finely chopped
1 jalapeno pepper, seeded and finely chopped
A handful of cilantro leaves, finely chopped
1 lime, zested and juiced
salt

Method:
1. Heat the olive oil in a sauce pot over medium heat.
2. Add the orzo and toast until deep golden.
3. Stir in the rice and broth and bring to a boil.
4. Reduce the heat to low, cover the pot and simmer for 17-18 minutes.
5. In a small bowl, combine the tomatoes, onions, jalapeno, cilantro and lime zest and juice. Season with salt, to taste.
6. When rice is cooked, fluff with fork and stir in the salsa.