Pico de Gallo Pilaf Recipe

Name: Pico de Gallo Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1/2 cup orzo pasta; 1 cup white rice; 2 cups chicken broth or vegetable broth; 4 plum tomatoes, halved, seeded and finely chopped; 1 small onion, red or white, finely chopped; 1 jalapeno pepper, seeded and finely chopped; A handful cilantro leaves, finely chopped; 1 lime, zested and juiced; Salt

Servings: persons

1 tablespoon extra-virgin olive oil
1/2 cup orzo pasta
1 cup white rice
2 cups chicken broth or vegetable broth
4 plum tomatoes, halved, seeded and finely chopped
1 small onion, red or white, finely chopped
1 jalapeno pepper, seeded and finely chopped
A handful cilantro leaves, finely chopped
1 lime, zested and juiced
Salt

1
Heat the extra-virgin 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 boil.
4
Reduce the heat to low, cover the pot and simmer for 17 to 18 minutes.
5
In a small bowl, combine the tomatoes, onions, jalapeno, cilantro, and lime zest and juice.
6
Season with salt, to taste.
7
When rice is cooked, fluff with fork and stir in the salsa.
8
Transfer to a serving bowl and serve.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1/2 cup orzo pasta, 1 cup white rice, 2 cups chicken broth or vegetable broth, and more.

Yes, Pico de Gallo Pilaf falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pico de Gallo Pilaf

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