Pico de Gallo Rice Pilaf

Do you have the winter blues yet? Are you missing the fresh produce and flavors of summer? I was feeling this way a couple weeks ago, and this delectable rice pilaf cheered me right up. Nothing says fresh and flavorful like homemade pico de gallo: diced tomatoes, onion, jalapeno and cilantro tossed with lime juice. This recipe takes the zesty flavors you love from pico de gallo and combines them with orzo pasta and rice to create a substantial and quite delicious Mexican side dish! Yes that's right, just brown up some orzo pasta, add white rice, cook it all in broth for added flavor, then toss with your fresh pico de gallo. It's a burst of freshness bold enough to cure your winter blahs, but warm enough to fit comfortably into a winter menu. Make up a batch today and feel refreshed. Only six more weeks until spring...

Pico de Gallo Rice Pilaf (adapted from foodnetwork.com)

1/2 T. extra virgin olive oil
1/2 c. orzo pasta
1 c. white rice
2 c. vegetable broth
4 plum tomatoes, diced
4 green onions, sliced
1 jalapeno pepper, seeded and finely diced
1/4 c. cilantro, chopped
Juice of 1 lime
1 t. salt
1/2 t. pepper

Heat the olive oil in a medium saucepan over medium heat. Add the orzo and toast until golden brown. Stir in the rice and broth then bring to a boil. Reduce the heat to low, cover and simmer for 15-18 minutes. 

Meanwhile combine the tomatoes, green onions, jalapenos, cilantro, lime juice, salt and pepper in a small bowl and toss to combine. Fluff the cooked rice with a fork then stir in the pico de gallo and serve immediately. 

6 servings (181 calories each serving) according to my calculator on loseit.com