Frijoles Fresca Bowls
with Scallion Rice and Pepper Jack
Rice and beans are the pinnacle of comfort food. The classic combo is simple, nourishing, and super easy to whip up. Well, our chefs have officially broken them out of their comfort-zone (in the very best way)! The results? Creamy black beans stewed with poblano and tangy salsa verde, then ladled over fluffy scallion-studded rice and topped with fresh tomato salsa, Pepper Jack, and spiced crema. Double the salsa, double the fun!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
¾ cup
Jasmine Rice
1 unit
Poblano Pepper
13.4 ounce
Black Beans
1 unit
Roma Tomato
4 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Southwest Spice Blend
7.06 ounce
Green Salsa
½ cup
Pepper Jack Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive Oil
1 teaspoon
Vegetable Oil
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 1-2 minutes. Stir in rice and 1¼ cups water (2¼ cups for 4 servings); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until tender, 15-18 minutes.
Core, deseed, and dice poblano into ½-inch pieces. Drain and rinse black beans. Finely dice tomato. In a small bowl, combine tomato, half the scallion greens, and a large drizzle of olive oil. Season generously with salt and pepper.
In a second small bowl, combine sour cream and ½ tsp Southwest Spice (1 tsp for 4 servings; you’ll use more later). Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano and cook, stirring occasionally, until softened and lightly browned, 4-5 minutes. Season with salt and pepper. Reduce heat to medium.
Stir black beans, remaining Southwest Spice, and 1 TBSP butter (2 TBSP for 4 servings) into pan with poblano. Cook, stirring, until fragrant and butter has melted, 1-2 minutes. Stir in green salsa and ½ tsp sugar (1 tsp for 4). Cook, stirring occasionally, until beans are softened, 1-3 minutes. Season with salt and pepper. Turn off heat.
Fluff rice with a fork; stir in 1 TBSP butter until melted. Divide between bowls and top with black bean mixture. Top with cheese, salsa fresca, and crema. Garnish with remaining scallion greens.
