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Veetee Recipe

Cilantro Pesto Rice with Feta, Peppers and Egg

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This Italian inspired Cilantro Pesto Rice with Feta, Peppers and Egg was developed by Chef Nikki Dinki.

What you need to get

Cilantro Pesto
2 cups loosely packed cilantro leaves
½ cup parmesan cheese
¼ cup roasted almonds
1 jalapeno, seeds + ribs removed
Juice of 1 lime
1 teaspoon kosher salt
1 large garlic clove
½ cup olive oil


Rice with Feta, Peppers + Egg
One 10.6-ounce package VeeTee Thai Jasmine Rice (makes 1½ cups)
2 large eggs
¼ teaspoon + a pinch kosher salt
Pinch of ground black pepper
2 roasted red peppers (an 8 ounces jar)
⅔ cup crumbled feta (about 3 ounces)
⅓ cup Cilantro Pesto
Cilantro leaves for a garnish (optional)

What you need to do

Cilantro Pesto
Add the cilantro, parmesan, almonds, jalapeno, lime juice, salt, and garlic to the bowl of a food processor; process until finely chopped. Stream in the olive oil while the food processor is on, and allow everything to mix until all ingredients are well combined.

Rice with Feta, Peppers + Egg
1. Microwave the rice for 2 minutes as per the package instructions.
2. While the rice cooks, prepare the eggs sunny-side up. Place a small nonstick pan over medium-low heat, spray it with cooking spray, and crack the eggs into it. Sprinkle each with a pinch of salt and pepper cook until the whites are set and the yolk is still runny, about 5 minutes, covering them for the last 1-2 minutes to ensure all of the whites are cooked through.
3. When the rice has finished cooking, add it to a large bowl with the peppers, feta, Cilantro Pesto, and the remaining ¼ teaspoon of salt, and mix to combine all ingredients.
4. Serve by splitting the rice between two plates. Top each serving with an egg and sprinkle with some of the reserved chopped cilantro if desired. 
Tips: Note: Use leftover pesto as a spread on sandwiches, drizzled over pork, steak or shrimp or tossed with pasta or sautéed veggies.

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Cilantro Pesto Rice with Feta, Peppers and Egg

Cilantro Pesto Rice with Feta, Peppers and Egg This Italian inspired Cilantro Pesto Rice with Feta, Peppers and Egg was developed by Chef Nikki Dinki.

What you need to get

Cilantro Pesto
2 cups loosely packed cilantro leaves
½ cup parmesan cheese
¼ cup roasted almonds
1 jalapeno, seeds + ribs removed
Juice of 1 lime
1 teaspoon kosher salt
1 large garlic clove
½ cup olive oil


Rice with Feta, Peppers + Egg
One 10.6-ounce package VeeTee Thai Jasmine Rice (makes 1½ cups)
2 large eggs
¼ teaspoon + a pinch kosher salt
Pinch of ground black pepper
2 roasted red peppers (an 8 ounces jar)
⅔ cup crumbled feta (about 3 ounces)
⅓ cup Cilantro Pesto
Cilantro leaves for a garnish (optional)

What you need to do

Cilantro Pesto
Add the cilantro, parmesan, almonds, jalapeno, lime juice, salt, and garlic to the bowl of a food processor; process until finely chopped. Stream in the olive oil while the food processor is on, and allow everything to mix until all ingredients are well combined.

Rice with Feta, Peppers + Egg
1. Microwave the rice for 2 minutes as per the package instructions.
2. While the rice cooks, prepare the eggs sunny-side up. Place a small nonstick pan over medium-low heat, spray it with cooking spray, and crack the eggs into it. Sprinkle each with a pinch of salt and pepper cook until the whites are set and the yolk is still runny, about 5 minutes, covering them for the last 1-2 minutes to ensure all of the whites are cooked through.
3. When the rice has finished cooking, add it to a large bowl with the peppers, feta, Cilantro Pesto, and the remaining ¼ teaspoon of salt, and mix to combine all ingredients.
4. Serve by splitting the rice between two plates. Top each serving with an egg and sprinkle with some of the reserved chopped cilantro if desired. 
Tips: Note: Use leftover pesto as a spread on sandwiches, drizzled over pork, steak or shrimp or tossed with pasta or sautéed veggies.