2 c. tomato juice
1 c. uncooked white rice
1/2 c. whipping cream
1/2 c. pesto

In a 2-quart saucepan, heat the tomato juice to a boil. Stir in the rice. Reduce heat to low and simmer, covered, for 20 minutes or until rice is tender and has absorbed the tomato juice. Pour whipping cream into a 10 inch skillet. Add rice and cook over medium heat until mixture is thoroughly heated. Remove from heat and stir in the pesto. Serve as a side dish with pork, chicken or fish.