Arroz con Pesto

Arroz con Pesto is a vibrant and flavorful vegan dish that marries traditional Mexican rice with a fresh basil pesto, creating a unique fusion of flavors. This delightful dish is perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Long-grain rice - 1 cup
• Vegetable broth - 2 cups
• Fresh basil - 1 cup, packed
• Nutritional yeast - 2 tablespoons
• Garlic - 2 cloves
• Pine nuts - 1/4 cup
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cherry tomatoes - 1/2 cup, halved
• Corn - 1/2 cup, cooked (optional)
• Avocado - 1, diced (for serving)

Steps

1. Rinse the long-grain rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed.
3. While the rice is cooking, prepare the pesto. In a food processor, combine the fresh basil, nutritional yeast, garlic, pine nuts, olive oil, lemon juice, salt, and black pepper. Blend until smooth, adding a little water if necessary to reach desired consistency.
4. Once the rice is cooked, fluff it with a fork and stir in the prepared pesto until well combined.
5. Add the halved cherry tomatoes and cooked corn to the rice, gently mixing to combine.
6. Serve the Arroz con Pesto warm, topped with diced avocado.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh basil and vegetables.
• High in fiber and plant-based protein, promoting digestive health.

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