So much flavor packed into this rice with blistered tomatoes, pesto, mozzarella & spinach 🍅 Rice with Blistered Tomatoes, Pesto, & Spinach: @debaronica adapted from @nytcooking INGREDIENTS Kosher salt & black pepper 2 cups brown rice 🍚 2 pints cherry or grapes tomatoes 🍅 1 small red onion, peeled, quartered, & cut into 1-inch wedges 2 Tbsp olive oil, plus more for the rice 1/2 tsp red pepper flakes 🌶 1/4 cup store-bought or homemade pesto, plus more to taste 🌿 1 lemon zested (~1 Tbsp) and juiced (~2 Tbsp) 🍋 2 packed cups baby spinach 1 (4oz) ball fresh mozzarella, torn into chunks 1/4 cup fresh flat-leaf parsley or basil, roughly chopped 🌿 1. Heat the oven to 400°. Cook rice according to package instructions. 2. Meanwhile on a sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper, and red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 25-30 minutes. 3. When the rice is done, pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto. Add the lemon zest and juice, then stir in the spinach. Set aside to cool slightly. 4. Scrape the onions, tomatoes, and their juices into the rice; season with salt and pepper as needed. Add the cheese, then garnish with herbs and serve. 💠Enjoy!💠