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Chicken and Pesto Rice With Peas
Ingredients
- 2 pounds chicken thighs boneless; cut into 1-inch cubes; skinless
- Salt and black pepper
- red pepper crushed
- 2 tablespoons extra-virgin olive oil
- 1/2 yellow onion minced
- 6 cloves garlic minced
- 2 cups long-grain white rice rinsed
- 4 cups /32 ounces chicken broth
- 3/4 cup store-bought plus more for serving; or homemade pesto
- 10 ounces peas frozen
- 1/4 cup basil for serving; roughly chopped; fresh
- 1 lemon for serving
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