INGREDIENTS
Serves 2
1 cup long-grain white rice
2 cups cold water
1/2 cup store-bought pesto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup halved cherry tomatoes
1. Place the rice and water in a small pot. Bring to a simmer over medium heat, then reduce heat to the lowest setting. Cover and cook exactly 18 minutes. Remove from heat and let sit 5 minutes covered.
2. Add the pesto to the rice and season with salt and pepper. Toss in the cherry tomatoes and serve.