Pesto Rice
Pesto rice is a bright, flavorful side dish ready in under 20 minutes and serves 4. White rice toasted in butter and garlic, simmered in chicken broth, and finished with prepared pesto and a hit of fresh lemon. The toasting step gives it an extra nutty flavor, while the lemon keeps it fresh and light. Made with pantry staples, it pairs with almost any dinner and doubles easily to feed a crowd.
I am always on the hunt for side dishes that break me out of the same old starch and vegetable rut. It seems to hit about every two or three months, so I keep my eyes open for fresh ideas wherever I go.
This one came to me right in the grocery store, standing in the pasta sauce aisle, when those little jars of pesto caught my eye and my brain started turning.
I grabbed a jar, picked up a few lemons, and whipped up this quick side that is now a total family favorite. The toasting step is the secret. It gives the rice a nutty flavor even before the broth.
If you love rice as much as we do, you have to try my foolproof Oven Baked Rice and this cozy Wild Rice Stuffing too.
Bright, buttery, and ready fast. I know your family will love it!
More Easy Rice Sides
- Oven Baked Rice – Foolproof, fluffy, hands off
- Wild Rice Stuffing – Nutty, herby, holiday ready
- Green Rice Casserole – Bright, zesty, Tex Mex
- Cheesy Corn and Rice Casserole – Creamy, comforting, one pot
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Rice – I use Texmati or basmati for its light, fluffy texture and nutty aroma. White, jasmine, or even brown rice all work. Just adjust the cooking time for brown rice since it takes longer.
Butter – Unsalted lets you control the salt, since the broth and pesto both add their own. If you only have salted, skip the extra salt at the end. Olive oil works too if you prefer.
Broth – Low sodium chicken broth or stock gives the rice the most flavor. Water works in a pinch but you lose some richness.
Pesto – I use a basil pesto with Parmesan in it. Your favorite jarred or homemade pesto works great. Add it at the very end so the heat does not dull its bright green color.
Lemon – Both the juice and zest go in for brightness. Fresh is always best here and really wakes up the whole dish.
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How To Make Pesto Rice
- In a pot with a tight fitting lid, add the rice, butter, and minced garlic. Over medium heat, melt the butter and toast the rice, stirring constantly, for about 5 minutes until fragrant.
- Add the chicken broth and stir to combine. Bring it to a boil, then reduce the heat to a simmer.
- Cover tightly and cook for 12 to 15 minutes, until the liquid is absorbed and the rice is tender.
- Remove from the heat and stir in the lemon juice, lemon zest, and pesto. Fluff with a fork and serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer safe container for up to 3 months.
Reheat: Microwave in 30 second intervals or warm on the stovetop. Add a splash of broth, about a quarter cup, to fluff it back up if it dried out.
Make Ahead: Cook the rice ahead and stir in the pesto and lemon just before serving so it stays bright and fresh.
Variations
Add Protein: Stir in cooked shredded chicken, shrimp, or white beans to turn this side into a full meal.
Extra Cheesy: Fold in a handful of grated Parmesan at the end for a richer, cheesier bite.
Different Herb: Swap basil pesto for sun dried tomato or arugula pesto for a whole new flavor.
Veggie Loaded: Stir in peas, spinach, or roasted cherry tomatoes for color and freshness.
Different Seasoning: Add a pinch of my Homemade Italian Seasoning while toasting the rice for an extra herby base.
Frequently Asked Questions
Yes! Toast the rice first on the stovetop, then add it and the broth to the rice cooker and set it for about 12 minutes. Stir in the pesto, lemon juice, and zest once it finishes.
Toasting the rice in butter before adding the broth gives the finished dish a nutty depth and so much more flavor. Do not skip it.
Pesto can turn brown and lose its fresh flavor with too much heat. Stirring it in off the heat keeps it bright green and vibrant.
Rice is naturally gluten free, but check both the rice package and your pesto label, since some are processed in facilities with gluten.
You can, but chicken broth gives it much more flavor. If you go with water, you may want a little extra salt and butter.
Absolutely. It scales up easily to feed a crowd, just use a large enough pot so the rice cooks evenly.
Recipe Tips & Tricks
- Toast the rice before adding the broth. This single step adds the most flavor.
- Always add the pesto last so it stays bright green and fresh tasting.
- Use fresh lemon juice and zest. It really enhances the whole dish.
- Keep the lid on tight while simmering so the rice steams properly.
- Garnish with toasted pine nuts, fresh basil, or extra lemon zest for a finishing touch.
This Pesto Rice recipe is bright, buttery, and comes together in under 20 minutes. Make it alongside your next dinner and watch it become a new family favorite!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Pesto Rice Recipe
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup Texmati rice or basmati
- 2 cups chicken broth
- 2 tablespoons prepared pesto
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- On the stove top, in a pot with a tight fitting lid, add the rice, butter, and garlic.
- Over medium heat, melt the butter and toast the rice, stirring constantly, for 5 minutes or until fragrant.
- Add the chicken broth and stir to combine.
- Bring to a boil then reduce the heat to simmer.
- Cover tightly and cook for 12-15 minutes.
- Remove from the heat and add the lemon juice, lemon zest, and pesto to the cooked rice.
- Stir to combine and fluff.
- Serve warm!
Notes
- Toast the rice before adding the broth. This single step adds the most flavor.
- Always add the pesto last so it stays bright green and fresh tasting.
- Use fresh lemon juice and zest. It really enhances the whole dish.
- Keep the lid on tight while simmering so the rice steams properly.
- Garnish with toasted pine nuts, fresh basil, or extra lemon zest for a finishing touch.
Nutrition
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