Texas Style Pesto with Pork Tenderloin and Spanish Rice

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Pesto:

2 cups fresh cilantro leaves

1 tablespoon finely chopped jalapeno pepper

1/4 cup toasted pecans

2 cloves garlic, peeled

1/4 cup lime juice

1/2 cup grated Parmesan

Salt and freshly ground black pepper

1/2 cup canola oil

Spanish rice:

1 teaspoon olive oil

1/2 cup diced onions

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

1 tablespoon chopped garlic

3 cups chicken stock

2 cups basmati rice

1 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons chopped fresh cilantro leaves, for garnish

4 (8-ounce) pork tenderloins