Chicken and Rice with Mint Pesto

Name: Chicken and Rice with Mint Pesto
Prep time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 tbsp. extra-virgin olive oil; Kosher salt; 1 c. long grain white rice; 1 1/2 c. frozen peas, cooked; 2 c. packed fresh mint leaves, plus more for garnish; 1 c. fresh basil leaves; 1/2 c. freshly grated Parmigiano-Reggiano; 1/4 c. pine nuts; 1/4 c. fresh lemon juice; 1 clove garlic; 1 1/2 c. shredded roast chicken; 1 small cucumber, peeled, seeded, and cut into 1/4-inch cubes; 3 scallions, thinly sliced on diagonal

By Mindy FoxPublished: Aug 26, 2010

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Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

45 mins

Cal/Serv:

570

Peas, scallions, and a lemony mint pesto give basic white rice and shredded chicken an infusion of fresh flavor. Use already-made roast chicken in this dish.

Recipe adapted from A Bird in the Oven and Then Some, by Mindy Fox.

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Ingredients

4 Tbsp. extra-virgin olive oil
Kosher salt
1 cup long grain white rice
1 1/2 cups frozen peas, cooked
2 cups packed fresh mint leaves, plus more for garnish
1 cup fresh basil leaves
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup pine nuts
1/4 cup fresh lemon juice
1 clove garlic
1 1/2 cups shredded roast chicken
1 small cucumber, peeled, seeded, and cut into 1/4-inch cubes
3 scallions, thinly sliced on diagonal

Directions

1. Step 1In a 2-quart saucepan, bring 1 3/4 cups water, 1 tablespoon oil, and 1/2 teaspoon salt to a boil; add rice. Return to a boil and cover. Reduce heat to low and simmer rice until water is absorbed, about 15 minutes. Fluff rice with a fork; let stand, covered, for 5 minutes. Spread on a baking sheet and let cool.
2. Step 2For mint pesto: In a food processor, puree 1/2 cup peas, mint, basil, cheese, pine nuts, lemon juice, garlic, remaining 3 tablespoons oil, and 1/2 teaspoon salt.
3. Step 3In a bowl, toss together rice, remaining 1 cup peas, pesto, chicken, cucumber, and about two-thirds scallions. Transfer to a serving bowl; sprinkle with remaining scallions and mint.