Roasted Jalapeno Cilantro Pesto Black Rice with Roasted Poblano Peppers

April 19, 2014

Author Notes: The combination of the nutty flavors from the black rice mixed with the roasted jalapeno cilantro pesto is outstanding then add in the roasted poblano and it puts it over the top!CaliZona

Serves: 2 - 4

Ingredients

Roasted Jalapeno Cilantro & Manchego Pesto

  • 8 Jalapenos
  • 3 cups Cilantro Leaves
  • 1 cup Manchego Cheese
  • 1 cup Raw Walnuts
  • 1/2 cup Extra Virgin Olive Oil
  • 2 Cloves Garlic
  • 2 tablespoons Fresh Squeezed Lime Juice
  • 1 tablespoon Fresh Squeezed Lemon Juice
  • 1/2 teaspoon Sea Salt

Black Rice and Roasted Poblano

  • 1 cup Forbidden Black Rice
  • 1 3/4 cups Filtered Water
  • 1 Garlic Clove
  • 1/2 teaspoon Sea Salt
  • 2 Poblano Peppers
In This Recipe

Directions

  1. Roast the jalapenos - Wash the jalapeno peppers then lined them in the center of the baking sheet so they were directly under the broiler
  2. 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.
  3. and combine the first 9 ingredients with everything else in a food processor or blender and puree then set aside
  4. 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.
  5. 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
  6. 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

More Great Recipes:
Grains|Jalapeño|Pepper|Rice|Pesto|Vegetarian|Gluten-Free|Appetizer|Side

Reviews (3) Questions (0)

3 Reviews

Author Comment
CaliZona March 2, 2015
Thank you so much! And for your feedback!!! I'm so glad you liked it! Did you mean the poblanos? They have always been mild for me until one day they weren't and my hand was burning for days! I will let people know to wear gloves. Sorry for the burnt hands!
 
Author Comment
CaliZona March 2, 2015
Oh in the pesto, yah, gloves for sure!
 
JPG March 2, 2015
Tasty. This is a nice use of Forbidden rice and capitalizes on its firm texture. You are right that the Manchego really pulls this dish together. However, although I like spicy, the degree of heat detracted from the clarity of the flavors a bit for me. Next time I might ease back on the jalapenos. I would also not be fool enough to peel the jalapenos without wearing gloves the next time.