As you may have noticed, I love combining my two great food loves -- Italian and Mexican.  And today's featured recipe for two is no exception to how delectable this food matchup can be.  The light, creamy texture of the orzo, paired with crisp corn, green chiles and tomato combine to create a dinner for two sensation. 

Tex Mex Orzo
Total Time: 20 minutes
Prep: 5 minutes
Cook: 15 minutes

What you'll need
1 tablespoon olive oil 
2 tablespoons shallot, finely diced 
1 teaspoon ground cumin 
1/2 cup uncooked orzo
3/4 cup lower-sodium chicken stock 
1/2 can (5 ounces) Rotel diced tomato with green chiles 
1/2 can (about 5.5 ounces) Mexicorn, drained
2 teaspoons lime juice
pepper

Directions
1. In a large skillet, heat olive oil over medium heat.  Add shallot and ground cumin; saute for 2 minutes, or until tender. 
2. Stir in uncooked orzo.  Mix well until orzo is evenly coated in olive oil. 
3. Add chicken stock and diced tomatoes with green chiles; bring to a boil.  Reduce heat to low; cover and cook for 9 minutes.  Taste orzo, and add more chicken stock if required. 
4. Once orzo is cooked, stir in Mexicorn and lime juice.  Cook for an additional 2 minutes.  Season with pepper to taste. 
5. Serve and enjoy!