Roasted Jalapeno Cilantro Pesto Black Rice with Roasted Poblano Peppers

This Roasted Jalapeno Cilantro Pesto Black Rice has nutty flavors from the black rice and is outstanding combined with the spicy roasted jalapeno cilantro pesto.  Add in the roasted poblano and it puts it over the top!

Roasted Jalapeno Cilantro Pesto Black Rice I have wanted to try this black rice with a Mexican inspired pesto for quite a while now and I sure am glad I did.  It’s so dang good!  If you can’t tell by now, I’m a bit obsessed with pesto and poblanos.  Pesto is just so versatile and poblanos are probably the best tasting peppers.  I like to serve it with arugula, black beans and cheese.

Roasted Jalapeno Cilantro Pesto Black Rice This dish pairs nicely with a light Pinot Noir, Riesling, Pinot Gris or a white Rioja.

Roasted Jalapeno Cilantro Pesto Black Rice Roasted Jalapeno Cilantro Pesto Black Rice Recipe:

2 – 4 Servings

  • 1 Recipe Black Rice – recipe below
  • 1 Recipe Roasted Jalapeno Cilantro Pesto – recipe below –  (whole recipe)
  • 2 Poblano Peppers – roasted – deseed – destemmed – diced
  • 1 Cup Forbidden Black Rice
  • 1 3/4 Cups Filtered Water
  • 1 Garlic Clove (Optional)
  • 1/2 Teaspoon Sea Salt
  • 4 Jalapeno Peppers
  • 1 1/2 Cups Cilantro Leaves
  • 1/2 Cup Manchego Cheese
  • 1/2 Cup Raw Walnuts
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Cloves Garlic
  • 1 Tablespoons Fresh Lime Juice
  • 1/2 Tablespoon Fresh Lemon Juice
  • 1/4 Teaspoon Sea Salt

Measure rice and water and put into a small saucepan preferably with a glass lid.

Add the garlic and salt then cover and bring to a boil over high heat then reduce to simmer in-between medium-low and low for 30 – 40 minute.  Check at 30 minutes, if you still see a bit of liquid cook for 5 – 10 more minutes.  Or until water is gone.

Let rice sit covered until you’re ready to mix everything together.


Roast peppers  on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half and remove the seeds and stems then dice them. (You might want to wear gloves)


 Measure and combine everything in a food processor or blender and puree.


Wash the peppers then line them in the center of a baking sheet.

 Turn the oven to broil and place the baking sheet on top shelf of the oven and broil for 4 – 5 minutes.

 Flip over and broil 3 – 4 minutes until they are well charred.

 Peel off the skin with a paper towel by rubbing off the charred skin, cut off the stem then cut in half and deseed.

 Measure and combine everything in a food processor or blender and puree.


Heat the pesto up on medium-low heat,  just enough to warm it up, then stir into the rice along with the diced peppers and serve.

Black Rice with Roasted Jalapeno Pesto Health Benefits:

Black rice contains a high amount of anthocyanin like blood oranges.  The research has found that just a spoonful of black rice coating “bran” has more anthocyanin antioxidants than in a spoonful of blueberries, less sugar, more fiber and vitamin E antioxidants.  It is valuable for reducing inflammation and for its anti-aging properties. It is also for high blood pressure, heart disease, diabetes and cancer and helps protect the nervous system from degeneration.

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma.  They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers.  They are full of vitamin A, vitamin K, and potassium.

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