In a large high-sided skillet, combine the orzo with chicken or vegetable stock. Bring to a rolling boil, reduce heat, cover, and simmer for 10 minutes, stirring halfway through.

Once orzo is cooked, check for doneness, adding a splash of liquid if necessary. Stir in halved cherry tomatoes, sun-dried tomatoes, sliced olives, and crumbled feta (reserve ¼ cup for garnish).

Squeeze in lemon or lime juice and drizzle olive oil over the mixture. Sprinkle in smoked paprika and Italian seasoning, mixing well to combine.

Reduce heat to low and gently stir while heating through for 3-4 minutes. Season with salt and pepper to taste.

Transfer to serving platter or bowls. Top with reserved feta cheese and fresh basil before serving.