In a large, high-sided skillet, combine orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions).

Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.

Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives. Add Feta cheese (crumbled or diced into small cubes), reserving ¼ cup of cheese for later.

Add lemon juice (or lime), extra virgin olive oil, smoked paprika, and Italian seasoning.

Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.

When serving, top with the remaining feta cheese and chopped fresh basil.