Easy Pesto Lemon Rice

Name: Easy Pesto Lemon Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 tsp. extra-virgin olive oil; 1 cup Uncle Ben’s Converted Rice; 1/2 tsp. salt; 2 T fresh-squeezed lemon juice (see notes); 2 1/4 cup chicken stock (I used a can of chicken broth with some added water); 2-3 T basil pesto (see notes)

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

Cost: $6.57 /serving

Author : Kalyn Denny

Ingredients

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2 tsp. extra-virgin olive oil1 cup Uncle Ben’s Converted Rice1/2 tsp. salt2 T fresh-squeezed lemon juice (see notes)2 1/4 cup chicken stock (I used a can of chicken broth with some added water)2-3 T basil pesto (see notes)

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Instructions

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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.