Pesto Rice Recipe
Bright pesto rice with fresh lemon, the perfect easy dinner side in 20 minutes.
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Servings: 4
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
Serving: 1 | Calories: 260kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 510mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg
