Is it a pasta or a rice?

Orzo: a food that amazes me.  If you don't know, it's pasta that is roughly the shape and size of rice.  What I'm wondering is what would happen if you made rice the shape and size of pasta.  But I'm sure there are gluten-free people who are far ahead of me and have created various rice pastas.  Needless to say, the following recipe is delicious.

Orzo with Chicken and Asiago

(My mom's version of a Cooking Light recipe.)

24 oz. fat-free, low-sodium chicken broth (or vegetable broth)

12 ounces chicken cut into bite-size pieces

1-1/4 cups uncooked Orzo

1 cup frozen peas

1/2 cup grated Asiago (divided)

¼ tsp salt

¼ tsp dried basil (or rosemary, or oregano)

1/8 tsp ground black pepper

• Cut up a couple of chicken breasts into small pieces and sauté in a little chopped garlic until no longer pink (if you have left over chicken, just use that instead)
• In a heavy sauce pan, bring the broth to a boil and add orzo
• Bring to a boil again, then reduce heat and simmer for 12 minutes, stirring occasionally. (The orzo will still be pretty wet – all of the broth does not cook out.) 
• Remove from heat. Stir in peas, chicken, herbs, ¼ cup of the Asiago, salt and pepper. 

Makes 4 servings. Top each serving with 1 tablespoon of the remaining cheese.