Step 1

Heat olive oil in a heavy pot with a tight-fitting lid; then add the Uncle Ben's Converted Rice (affiliate link) and saute until rice is light browned, about 2-3 minutes, stirring several times.

Step 2

Add the salt and lemon juice (I use my frozen lemon juice) and stir again (the lemon juice will bubble up in the pan.)

Step 3

Add the chicken stock and bring to a boil.

Step 4

As soon as it is boiling, turn down the heat to medium-low, cover the pot, and let it cook without lifting the lid for 20 minutes.

Step 5

After 20 minutes, remove the lid and fluff the rice with a fork.

Step 6

Stir in the pesto, put the lid back on and let the rice sit for 5 minutes.

Step 7

Serve hot.