Pico de gallo pilaf

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
1 tbsp extra-virgin olive oil
100g orzo pasta
200g white rice
500ml 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 coriander leaves, finely chopped
1 lime, zested and juiced
1) Heat the oil in a saucepan over a medium heat. Add the orzo and toast until deep golden brown.

2) Stir in the rice and broth and bring to the boil. Reduce the heat to low, cover the pan and simmer for 17 to 18 minutes.

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

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

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