Pico de Gallo Pilaf

I have been looking for a yummy rice dish to serve with Mexican meals. Lime Cilantro Rice is good but I wanted something with a little more flavor. I have found it! Thanks to Rachel Ray I have found the rice!! This rice gets its flavor from the addition of some Pico de Gallo - a pretty simple fix. I made double the amount of Pico so we could have some for dipping. Texture and flavor was also boosted with the addition of orzo pasta. It's delicious!!

Pico de Gallo Pilaf
1 tablespoon oil
1/2 cup orzo pasta
1 cup white rice
2 cups chicken broth

8 plum tomatoes, halved, seeded and finely chopped
1 medium onion, red or white, finely chopped
1-2 jalapeno peppers, seeded and finely chopped
A large handful cilantro leaves, finely chopped 

2 limes, zested and juiced
Salt

Heat the olive oil in a sauce pot over medium heat. Add the orzo and toast until deep golden. Stir in the rice and broth and bring to boil. Reduce the heat to low, cover the pot and simmer for 17 to 18 minutes.
In a small bowl, combine the tomatoes, onions, jalapeno, cilantro, and lime zest and juice. Season with salt, to taste.
When rice is cooked, fluff with fork and stir in the 1/2 of the salsa. Transfer to a serving bowl and serve.

Pour the other half of the salsa in a serving bowl and serve with fish tacos or chips.