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
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!