Pico de Gallo Rice Pilaf

I went shopping this weekend and had an epiphany of sorts.

I was looking for some summery clothes, like brightly colored t-shirts and sun dresses.  In an effort to be more trendy I went in some stores I don’t normally shop in.

I think there’s a reason for that.

The first clue should have been that the sales people were all sixteen.

The second clue was the length of the skirts.  I tried on many a dress or skirt that looked nice on the mannequin, or that the sales girl was pulling off quite nicely, but had little success. 

I am too old to wear short skirts.

They just don’t look good one me. 

Maybe it’s not that I’m too old… maybe it’s just that I don’t have the right body type to pull off the trendy styles.  Shorter skirts that puff out and have layers are very in right now, and they are so adorable!  Unfortunately, they accentuate my already disproportionately curvaceous lower half.

When I finally did find some beach dresses that I absolutely LOVE, the middle aged sale clerk informed me that she owned three of my five purchases.

That lady must have great style.

Woopsie… I bought another bathing suit too.  Because, you know, eight suits just isn’t enough… and I didn’t have a teal one and teal is my FAVORITE color… and it was such a good deal!

I could justify purchases all day long.

Anyways… let’s talk food.  There’s a recipe in this post I promise!

You don’t have to go shopping to make you feel summery.  You could eat this rice pilaf that tastes like Mexico and reminded me of guacamole (cuz it has everything I put in my guac except the avocado).

Stay tuned for the chicken I paired it with.  It’s fab!  I’ll show you that on Friday.

Pico de Gallo Rice Pilaf

(very slightly adapted from Rachael Ray’s Look + Cook Cookbook)

 

EVOO

1/2 cup orzo pasta

1 cup brown rice

2 cups chicken broth

4 plum tomatoes, seeded and diced

1/2 medium sized red onion, finely chopped

1 jalapeno, seeded and finely chopped

Handful of cilantro, finely chopped

Zest and juice of 1 lime

 

Heat one turn of pan EVOO in a saucepan over medium heat.  Add orzo and cook until brown and toasted.  Stir in rice and broth and bring to a boil.  Reduce heat to low, cover, and simmer until rice is cooked, about 17-18 minutes.

 

Meanwhile, chop your veggies and combine in a bowl with lime juice and zest.

 

Once rice is done, fluff with a fork and combine with salsa.

 

 Super easy and delicious!  One of the best side dishes I have ever made!