Saturday, April 17, 2010

Pilaf Pico de Gallo

I made this for potluck today and it seemed to go over pretty well. Connie asked that I post it. Here you go. I doubled the recipe, layered rice, black beans, then pico. Topped the whole thing w avocado. It was simple and yummy. Btw, I did add extra cilantro and tons of garlic to both the pico and the black beans. Enjoy :)

Pico de Gallo Pilaf

Prep 20 min
Cook 20 min
Total: 40 min

1 tablespoon extra-virgin olive oil
1/2 cup orzo pasta
1 cup white rice
2 cups chicken broth or vegetable broth
1 can black beans (season well w EVOO,garlic,onion & cilantro)
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

Heat the extra-virgin 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. Layer the rice, black beans and salsa. Serve.

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