Cilantro-Lime Orzo

Prep Time
Cook Time
Ready In

"Orzo with a Mexican flair. from Cuisine tonight for two - 30 minute meals"

Original is 2 servings


  • Serving Size: 1 (406.8 g)
  • Calories 215.7
  • Total Fat - 3.3 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 4.2 mg
  • Sodium - 1404.4 mg
  • Total Carbohydrate - 41.3 g
  • Dietary Fiber - 5.6 g
  • Sugars - 0.6 g
  • Protein - 6.5 g
  • Calcium - 35.2 mg
  • Iron - 1 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Bring chicken broth to boil, stir in orzo and cook according to package directions.

Step 2

Drain orzo and transfer to a bowl.

Step 3

Stir cilantro, sour cream, and lime zest into the orzo; season with salt and pepper


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the chicken broth, make sure it is low-sodium to avoid making the dish too salty.
  • Fresh cilantro and lime zest will give the dish the best flavor.

  • Instead of chicken broth, use vegetable broth for a vegetarian option. The benefit of this substitution is that it allows for a vegetarian meal option without sacrificing the flavor of the dish.
  • Instead of sour cream, use Greek yogurt. The benefit of this substitution is that it adds a bit of tanginess to the dish, while also providing more protein and fewer calories.

Vegan Cilantro-Lime Orzo Replace the chicken broth with vegetable broth and omit the sour cream. Use vegan-friendly alternatives such as coconut cream or vegan sour cream.

Vegan Cilantro-Lime Quinoa Replace the orzo with quinoa and replace the chicken broth with vegetable broth. Omit the sour cream and use vegan-friendly alternatives such as coconut cream or vegan sour cream. Cook the quinoa according to the instructions on the package.

Recommended Dish: Grilled Corn and Avocado Salad - A light and refreshing salad that pairs perfectly with the Mexican flavors of the orzo. The sweetness of the corn and creaminess of the avocado balance out the tangy cilantro and lime zest in the orzo.

Recommended Dish: Roasted Poblano Peppers with Queso Fresco - A delicious and flavorful accompaniment to the orzo. The smoky, earthy flavor of the poblano peppers is complemented by the creamy, salty queso fresco, making it a perfect side dish for the Mexican-inspired orzo.


Q: What type of broth should I use for this recipe?

A: Low-sodium chicken broth is best for this recipe. It adds a subtle flavor to the orzo without overpowering it.

Q: Can I substitute the orzo for a different type of pasta?

A: Yes, you can substitute the orzo for any small pasta like ditalini, orecchiette, or farfalle.

3 Reviews

Beverly Pyka McDonald

Loved this orzo!! I added a squeeze of lime and a little Monterey Jack Cheese! Was a great compliment to our Honey Mustard Maple Glazed Salmon cooked on a Maple Plank with Cumin & Paprika Rub! I will be making this orzo again!!


(1 Apr 2020)


We thoroughly enjoyed this pasta! The lime is so refreshing and complimented the carrots and pork perfectly! Thank you Derf for yet another great recipe to keep on hand.


review by:
(27 Sep 2013)


I served this as part of my Cinco de Mayo on Sunday. It was a great choice and something different than tacos, burritos etc. This went very well with my meal and I will eat this along with other Mexican fare! Thank you so much for sharing Derf! Linda


(6 May 2013)

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Fun facts:

This Cilantro-Lime Orzo recipe is believed to have originated in Mexico. It was then popularized in the United States by celebrity chef, Bobby Flay, who has featured it in several of his cookbooks.

Orzo is a type of pasta that is shaped like rice grains and is often used in Mediterranean and Middle Eastern cuisine. It is believed to have been first used in Ancient Greece, where it was known as 'kritharaki', meaning 'little barley'.