Easy Pesto Lemon Rice

Ingredients

• 2 tsp. extra-virgin olive oil
• 1 cup Uncle Ben's Converted Rice
• 1/2 tsp. salt
• 2 T fresh-squeezed lemon juice
• 2 1/4 cup chicken stock
• 2-3 T basil pesto

Directions

1. Warm the olive oil in a sturdy pot that has a snug lid. Add the Uncle Ben's Converted Rice and cook it, stirring a few times, until the grains take on a pale golden color, about 2-3 minutes.
2. Sprinkle in the salt, pour in the lemon juice, and stir to combine. The lemon juice will sizzle and foam a bit when it hits the hot pan.
3. Add the chicken stock and let the mixture come up to a boil.
4. Once it reaches a boil, reduce the heat to medium-low, cover the pot, and cook for 20 minutes without peeking under the lid.
5. After 20 minutes, take off the lid and gently loosen the rice with a fork.
6. Fold in the pesto, cover the pot again, and leave the rice to rest for 5 minutes.
7. Serve hot.