Roast the jalapenos - Wash the jalapeno peppers then lined them in the center of the baking sheet so they were directly under the broiler
Turn the oven on to broil and place the baking sheet on top shelf of oven
Broil for 5 – 6 minutes Flip over and broil 3 – 5 minutes. Remove the skin, stem and seeds.
and combine the first 9 ingredients with everything else in a food processor or blender and puree then set aside
Measure rice and water and put in to a small sauce pan preferably with a glass lid
Add the garlic, salt cover and bring to a boil on high heat
Turn down to low for 50 to 60 minute, check at 50 minutes if you still see a bit of liquid cook for 5 – 10 more minutes.
After the rice boils and you reduce the heat (make sure and use a timer) start roasting the peppers then wash off the burnt skin and remove stem and seeds and dice them
Let rice sit with covered until you’re ready to mix everything together
Heat the pesto up on med – low just enough to warm up then stir into the rice along with the diced peppers and serve