PESTO LEMON RICE

2 tsp. extra-virgin olive oil (or 1 TBL olive oil plus 1 TBL butter)
1 cup Converted/Parboiled Rice
1/2 tsp. salt
2 T lemon juice
2 1/4 cup chicken stock 
2-3 T basil pesto

1-Heat olive oil in a heavy pot with a tight-fitting lid; then add the rice and saute until rice is light browned, about 2-3 minutes, stirring several times.

2-Add the salt and lemon juice and stir again (the lemon juice will bubble up in the pan.)

3-Add the chicken stock and bring to a boil.

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.

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

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