Cooking these days is all about finding time savers.

I'm always asking myself, What ingredients can I have on hand to make a flavorful meal quickly?

In answer to my own question, I've discovered that one food that seems to have taken up a permanent residence in my fridge—and for good reason!—is Cilantro Pesto.

Made with handfuls of cilantro, almonds, garlic, and Parmesan, this pesto can be used as a sauce or spread that instantly makes a meal special!

I’ve slathered it on pizza, spooned it over chicken, and drizzled it over shrimp.

And now, I've discovered yet another dish that becomes amazing with the simple addition of Cilantro Pesto!

This time, I toss it with rice, peppers, and a little tangy feta, then top the whole thing with a perfectly runny egg.

Just by having a little Cilantro Pesto in the fridge or freezer and some Veetee Rice on hand, I can make an incredible dinner in 5 minutes!

No, seriously, just 5 minutes!

And of course I could cook my own rice, but this stuff is just as good!

Plus sometimes those precious 20 minutes post-Baby's-bedtime need to be spent watching the Bachelor instead of making rice.

Cilantro Pesto Rice with Feta, Peppers + Eggs

servings: 4 cups of rice + 1¼ cups of Cilantro Pesto; serves 2

Cilantro Pesto:

2 cups loosely packed cilantro leaves
½ cup parmesan cheese
¼ cup roasted almonds
1 jalapeno, seeds + ribs removed
Juice of 1 lime
1 teaspoon kosher salt
1 large garlic clove
½ cup olive oil

Rice with Feta, Peppers, + Egg:

One 10.6-ounce package Veetee Microwavable Thai Jasmine Rice (makes 1½ cups)
2 large eggs
¼ teaspoon + a pinch kosher salt
Pinch of ground black pepper
2 roasted red peppers (an 8 ounces jar)
⅔ cup crumbled feta (about 3 ounces)
⅓ cup Cilantro Pesto
Cilantro leaves for a garnish (optional)

Cilantro Pesto:

Add the cilantro, parmesan, almonds, jalapeno, lime juice, salt, and garlic to the bowl of a food processor; process until finely chopped. Stream in the olive oil while the food processor is on, and allow everything to mix until all ingredients are well combined.

Rice with Feta, Peppers, + Egg:

Microwave the rice for 2 minutes as per the package instructions.
While the rice cooks, prepare the eggs sunny-side up. Place a small nonstick pan over medium-low heat, spray it with cooking spray, and crack the eggs into it. Sprinkle each with a pinch of salt and pepper cook until the whites are set and the yolk is still runny, about 5 minutes, covering them for the last 1-2 minutes to ensure all of the whites are cooked through.
When the rice has finished cooking, add it to a large bowl with the peppers, feta, Cilantro Pesto, and the remaining ¼ teaspoon of salt, and mix to combine all ingredients.
Serve by splitting the rice between two plates. Top each serving with an egg and sprinkle with some of the reserved chopped cilantro if desired.