Leftover Pico De Gallo Rice Pilaf

I was so excited to see local tomatoes at the produce store I went hog wild and made waaaaay too much salsa fresca... Refusing to lose one little bite of tomato goodness I quickly whipped up Leftover Pico De Gallo Rice Pilaf. Let me tell you folks, it's some good stuff:@) It's a great side dish for dinner or nice way to use up some extra grilled chicken from the fridge for lunch. Adding black beans would be a great vegetarian option. This is a flavorful and very pretty way to use leftovers, can't ask for more than that!

Leftover Pico De Gallo Rice Pilaf
Approx 1 1/2 C of your favorite pico de gallo, including liquid
enough water to make 1 C
1/2 C long grain rice

1. Strain liquid from pico de gallo into a 1 C measuring cup. Add enough water to make 1 C.
2. Pour liquid into pan and bring to a boil. Add rice, cover, stir occasionaly and cook until done.
3. Gently stir in the pico de gallo.

My (Party Size) Pico De Gallo Guesstimate... Warning: Yankee in the kitchen... 
~This made well over 3 cups~
3 large tomatoes-maybe the size of a baseball
a plum sized onion, finely diced
half of a small green bell pepper, finely diced
one small jalapeno, no seeds or membrane, finely diced
large handful of cilantro, finely minced
one lime, juiced
S&P to taste

1. Cut tomatoes in half and run fingers through them to remove most of the seeds, small dice and place in bowl.
2. Add the rest of the veggies, cilantro and lime juice. Mix well. 
3. Add S&P to taste. Let marinate for an hour.

Eat well and have a happy day:@)