Prepare rice according to package directions. Line a 7-inch removable bottom or spring form pan with plastic wrap.

Combine rice, cream cheese, Parmesan cheese, and salt.

Spread 1/3 of rice-cheese mixture on bottom of pan. Spread basil pesto sauce on top. Add second layer of rice-cheese mixture. Top with red peppers. Finish with remaining rice-cheese mixture. Refrigerate one hour.

Invert on serving plate. Remove plastic wrap and sprinkle top with pine nuts. Garnish with basil leaves. Serve with crackers or sliced crusty French bread.