I used a rice cooker to prepare the rice ahead of time: starting with 3 scoops/cups short-grain brown rice, filling the cooker to line 3 with water, stirring in enough bouillon powder for 2 cups broth, and running the brown rice setting. You could also do it on the stove-top following the directions on the bag.
You can up the pesto if you prefer a stronger basil flavor, but it significantly increases the fat and calories which is why I’ve compromised with 1/3 cup.
I’d recommend weighing the grated cheese to be sure you get 2 ounces. Grating with a microplane grater adds a lot of air, so mine ended up being a billowy 1 1/2 cups. But regular pre-grated Parmesan cheese will have less volume to equal 2 ounces.
Adapted from Cooking Light’s recipe for Rice and Beans with Pesto.