Roasted Jalapeno Cilantro Pesto Black Rice With Roasted Poblano Peppers Recipe

Name: Roasted Jalapeno Cilantro Pesto Black Rice With Roasted Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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", "Turn the oven on to broil and place the baking sheet on top shelf of oven
2
Broil for 5 - 6 minutes Flip over and broil 3 - 5 minutes. Remove the skin, stem and seeds.", "and combine the first 9 ingredients with everything else in a food processor or blender and puree then set aside", "Measure rice and water and put in to a small sauce pan preferably with a glass lid
3
Add the garlic, salt cover and bring to a boil on high heat
4
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.", "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", "Let rice sit with covered until you're ready to mix everything together
5
Heat the pesto up on med - low just enough to warm up then stir into the rice along with the diced peppers and serve"]

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Roasted Jalapeno Cilantro & Manchego Pesto, 8 Jalapenos, 3 cups Cilantro Leaves, 1 cup Manchego Cheese, and more.

Yes, Roasted Jalapeno Cilantro Pesto Black Rice With Roasted Poblano Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Jalapeno Cilantro Pesto Black Rice With Roasted Poblano Peppers

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