Goat cheese and spinach orzo

Goat cheese and spinach orzo is something new that we made up as we went last Saturday.  It turned out REALLY yummy.  If you like risotto, you'll probably like this as well. 

8 oz of uncooked orzo (about half a 1 lb box)
32 oz box of Kitchen Basics chicken stock (this is THE best stock - no MSG)
10 oz frozen chopped spinach
1 can stewed tomatoes
4 oz roll of goat cheese (not feta)

Pour the chicken stock into a straight sided skillet or saute pan.  Bring it to a boil.  Once it is boiling, add the orzo and return to a boil, stirring occasionally. Cook about 6 minutes or until the orzo is al dente.  While the orzo is cooking, microwave the frozen spinach until it is hot.  Drain.  Drain the stewed tomatoes and chop lightly.  Once the orzo is cooked to al dente, drain the excess chicken broth (there probably will not be much stock left after cooking).  Add the spinach and tomatoes and goat cheese and cook over low heat until the tomatoes are warm and the goat cheese is melted.  Serve immediately. 

You can eat this with any kind of meat that you like.  I think chicken or salmon would be GREAT!  We served ours with white wine and garlic sauteed shrimp.