Lemon Pesto Rice - cooking recipe

Ingredients

1 1/2 cups jasmine rice
2 1/2 cups water
1/2 teaspoon salt
1 cup pesto sauce (purchased or homemade)
1 1/2 teaspoons lemon zest
chopped fresh tomato (optional)

Preparation

In a 2- to 3-quart pan, bring water to a boil. Add rice and 1/2 teaspoon salt. Cover, adjust heat to low, and cook until most of the water is absorbed, about 15 minutes.
Turn off heat and let sit 5 minutes. Stir in pesto and 1 1/2 teaspoons lemon zest.
Garnish with chopped tomatoes.