Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onions; sauté 3 minutes. Add rice; sauté 2 minutes. Add water, salt, pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Stir in corn. Cover and cook 5 minutes. Remove from heat; stir in Classic Pesto.
The first rice dish I've had in a long time to surprise me - wonderfully different, with great fresh basil and corn taste in every bite. I would dice the mushrooms small next time, for more uniformity, but other than that, no complaints. Works just as well with beef or chicken. I also recommend adding black beans or cubed tofu to make the rice a main dish.
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