Try sun-dried tomatoes for intense tomato flavor. You can store an unopened package in the pantry up to one year; it will keep for three months once opened.
1/3 cup dried tomato bits (packed without oil)
3/4 cup hot water
1 tablespoon margarine or butter
1 cup chopped onion
1 teaspoon minced garlic
1 cup uncooked orzo
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 1/4 cups frozen English peas
1/2 cup grated Parmesan cheese
1/2 cup evaporated fat-free milk
How to Make It
Combine tomato bits and hot water in a small bowl; let stand 10 minutes. Drain and set aside.
Melt margarine in a saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add orzo, and sauté 3 minutes or until orzo is lightly browned. Add broth, and bring to a boil. Cover, reduce heat, and simmer 12 to 15 minutes or until broth is absorbed and orzo is tender.
Stir in peas, cheese, and milk; cook over medium heat until cheese melts. Stir in tomato; serve immediately.