Roasted Jalapeno Cilantro Pesto Black Rice with Roasted Poblano Peppers

By • April 19, 2014 3 Comments

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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

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
  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

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