This Roasted Jalapeno Poblano Cilantro Pesto Black Rice with Roasted Cherry Tomatoes has nutty flavors from the black rice and is outstanding combined with the spicy roasted jalapeno cilantro pesto. The roasted poblano and tomatoes pull it all together.
The older I get, the more I appreciate my long time friends who are still in my life. My friend Janelle is one such friend. How we met is somewhat of a funny story. Janelle and I met through our mutual friend Paulina. I met Pauling when I was 8 years old living in Playa del Ray. Janelle also lived in Playa del Rey at the time, however, we didn’t know each other back then.
Years later, Paulina asked me if I wanted to go to a party with her and her friend. I enthusiastically said yes! I was really excited because I was only 14 and had never been to a real party before. As soon as Janelle and I met, we hit it off right away. We arrived at the party and proceeded to get drunk off of cheap wine. This was also my first time getting drunk and it was the last time for a while. Janelle’s mom and her friend picked us up after the party and unfortunately, the motion of the car made me dizzy and I threw up in the car. I was mortified and I have yet to live that day down! Janelle, her mom and her mom’s friend had an inside joke about that event where they would say “Stephie’s chunky style” and laugh. I only found out about it some years later! Haha!
Another couple of years would pass before I would see Janelle again. I had enrolled myself in a school called S.M.A.S.H. (Santa Monica Alternative School House). On my first day, I was in class and when I turned around, I saw her and I gave her a confused look because she looked familiar. Later that day, I was in the bathroom when Janelle came in and she asked me in a mean voice “why the hell were you giving me dirty looks??” She was acting as though she was going to kick my ass. The funny thing is, Janelle is not really the type of girl that would start a fight! I told her that I wasn’t giving her dirty looks but that I recognized her and her whole demeanor instantly changed. We figured out where we had met and we were instant best friends. I treasure our friendship to this day. She is one of the most loving, loyal, sweetest, will do anything for you kind of friend!!
This dish pairs nicely with a light Pinot Noir, Riesling, Pinot Gris, or a white Rioja.
Roasted Jalapeno Poblano Pesto Black Rice with Roasted Veggies - CaliZona
Ingredients
- 1 Recipe Black Rice – recipe below
- 1 Recipe Roasted Jalapeno Poblano Pesto – recipe below
- 2 Poblano Peppers – roasted – de-seed – de-stemmed – diced
- 1 Red Bell Pepper - roasted – de-seed – de-stemmed – diced
- 1 Basket Cherry Tomato - roasted
- 1 Red Onion - cut in half and thinly sliced - roasted
- Drizzle Extra Virgin Olive Oil
- Cilantro Leaves
- Lime Wedges
Rice
- 1 Cup Forbidden Black Rice
- 1 3/4 Cups Filtered Water
- 1 Unsalted Vegetable Bouillon Cube
- 3/4 Teaspoon Sea Salt
Roasted Jalapeno Cilantro Pesto
- 5 Jalapeno Peppers
- 1 Poblano Peppers
- 1 1/2 Cups Cilantro Leaves
- 3/4 Cup Manchego Cheese
- 1/2 Cup Raw Walnuts
- 1/4 Cup Extra Virgin Olive Oil
- 1 Cloves Garlic
- 1 1/2 Tablespoons Fresh Lemon Juice
- 1/2 Teaspoon Sea Salt
Instructions
Rice
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Measure the rice and water then put it into a small saucepan preferably with a glass lid.
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Add the bouillon and salt then cover and bring to a boil over high heat then reduce to simmer in-between medium-low and low. Mashup the bouillon and cook for 30 – 40 minutes.
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Check at 30 minutes, if you still see a bit of liquid cook for 5 – 10 more minutes. Or until water is gone.
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Let rice sit covered until you’re ready to mix everything together.
Peppers - bell pepper, poblano and jalapeno
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Roast all the peppers, including the ones for the pesto.
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Place them on the stove-top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char.
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Slice in half and remove the seeds and stems.
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Dice two of the poblano peppers and set aside.
Pesto
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Add the jalapeno and poblano to a food processor or highspeed blender. Measure and combine everything else and puree.
Roasted tomatoes and red onions
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Preheat oven to 400 degrees.
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Spread out the tomatoes and onion slices and sprinkle with olive oil and salt. Gently toss to evenly coat.
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Roast for 15 - 20 minutes.
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Assemble
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Heat the pesto up on medium-low heat, just enough to warm it up. Either stir into the rice and top with the roasted veggies and serve. Or, spread the pesto on a plate, top with the rice and then top with the roasted veggies, diced poblano and cilantro.
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 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.
