SOUTHWESTERN ORZO
  • 2 C. Southwest Orzo
  • 4 C. Chicken Stock
  • 2 Ea. Rosemary Sprigs
  • 2 Ea. Jalapeno, minced
  • 1 Tsp. Lime Zest
  • 1 Tbsp. Lemon juice
  • 2 Tbsp. Cilantro, minced
  • 1 Tsp. Cumin
  • 1 Tsp. Smoked Paprika
  • 2 Tbsp. Chipotle Puree
  • 1 Tsp. Oregano
  • To taste Salt/ Pepper 

Start by bringing the chicken stock to a boil, then add the southwestern orzo and rosemary sprigs, cook for approx 7 min or until al dente; remove from heat and drain the orzo. While orzo is still hot add the rest of the ingredients and toss them together, season to taste.