1/4 cup (1/2 stick) butter
1 cup orzo pasta
1 large onion, chopped
1 (14-ounce) can ready-to-use chicken broth
1 cup water
1 cup long-grain rice
3/4 teaspoon salt
1/4 teaspoon black pepper
In a soup pot, melt butter over medium heat. Add orzo and onion and sauté 6 to 8 minutes, or until orzo is golden and onion is tender.
Add remaining ingredients; mix well and bring to a boil. Reduce heat to low, cover, and simmer 30 to 35 minutes, or until no liquid remains. Fluff with a fork, and serve.
