1) Heat the oil in a saucepan over a medium heat. Add the orzo and toast until deep golden brown.
2) Stir in the rice and broth and bring to the boil. Reduce the heat to low, cover the pan and simmer for 17 to 18 minutes.
3) In a small bowl, combine the tomatoes, onions, jalapeno, coriander and lime zest and juice. Season to taste with salt.
4) When the rice is cooked, fluff with a fork and stir in the salsa. Transfer to a serving bowl and serve.