2 cans (13 3/4 oz. each) reduced sodium chicken broth
1 lb uncooked orzo pasta
1 Tbsp olive oil
1 medium onion, chopped
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
1 tsp ground cumin
In medium saucepan, over medium high heat, bring chicken broth to
a boil; add orzo; cook until al dente, about 7 minutes; drain and
place in large bowl. Meanwhile, in small skillet, over medium-high
heat, heat oil; add onion and peppers and saute until vegetables
are softened, about 8 minutes; stir in cumin; cook 1 minute. Remove
from heat and add to orzo in bowl; toss to combine.
Makes 12 servings.