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Roasted Jalapeno Poblano Pesto Black Rice with Roasted Veggies - CaliZona

2 – 4 Servings

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

  1. Measure the rice and water then put it into a small saucepan preferably with a glass lid.
  2. 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.
  3. Check at 30 minutes, if you still see a bit of liquid cook for 5 – 10 more minutes.  Or until water is gone.
  4. Let rice sit covered until you’re ready to mix everything together.

Peppers - bell pepper, poblano and jalapeno

  1. Roast all the peppers, including the ones for the pesto.
  2. 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.
  3. Char the peppers on all sides turning with a pair of tongs.
  4. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  5. Take a paper towel and rub off the char.   It’s ok to leave a little of the char.

  6. Slice in half and remove the seeds and stems. 

  7. Dice two of the poblano peppers and set aside.

Pesto

  1. Add the jalapeno and poblano to a food processor or highspeed blender. Measure and combine everything else and puree.

Roasted tomatoes and red onions

  1. Preheat oven to 400 degrees.
  2. Spread out the tomatoes and onion slices and sprinkle with olive oil and salt. Gently toss to evenly coat.
  3. Roast for 15 - 20 minutes.
  4. Assemble

  5. 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.