Spicy Black Bean and Rice Bowls with Poblano and Pepper Jack

Rice and beans are the ultimate comfort food duo, but this recipe takes them to a whole new level. Creamy black beans are simmered with poblano pepper and tangy salsa verde, then ladled over fluffy scallion rice. Topped with fresh tomato salsa, melted pepper jack cheese and a drizzle of spiced crema, every bite is a burst of flavor and texture.

This dish is simple enough for a weeknight but impressive enough to serve guests. The combination of smoky poblano, creamy beans and zesty salsa creates a satisfying meal that’s both hearty and fresh. Plus, it comes together in just about 30 minutes!

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

7.06 ounce Green SalsaView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Heat a drizzle of vegetable oil in a small pot over medium-high heat. Add the scallion whites and cook until softened, about 1 minute. Stir in the rice and 1¼ cups water (2¼ cups for 4 servings); bring to a boil. Cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, core, deseed and dice the poblano into ½-inch pieces. Drain and rinse the black beans. Finely dice the tomato. In a small bowl, combine the tomato, half the scallion greens and a drizzle of olive oil. Season generously with salt and pepper.
3. In another small bowl, combine the sour cream and ½ teaspoon of the southwest spice blend (1 teaspoon for 4 servings). Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Set aside.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the diced poblano and cook, stirring occasionally, until softened and lightly browned, 4-5 minutes. Season with salt and pepper. Reduce heat to medium.
5. Add the black beans, remaining southwest spice blend and 1 tablespoon butter (2 tablespoons for 4 servings) to the pan with the poblano. Cook, stirring, until fragrant and the butter has melted, 1-2 minutes. Stir in the green salsa and ½ teaspoon sugar (1 teaspoon for 4 servings). Cook, stirring occasionally, until the beans are softened, 1-3 minutes. Season with salt and pepper. Turn off heat.
6. Fluff the rice with a fork and stir in the remaining 1 tablespoon butter until melted. Divide the rice between bowls and top with the bean mixture. Sprinkle with pepper jack cheese, then spoon the fresh tomato salsa and crema over the top. Garnish with the remaining scallion greens and serve.

Recipe Tips

FAQ

Can I use canned black beans?

Yes, canned black beans work perfectly. Just drain and rinse them before using.

What can I substitute for pepper jack cheese?

Monterey Jack, cheddar or a Mexican blend cheese are good substitutes. For a dairy-free option, use a vegan cheese or omit it.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and beans in the microwave or on the stovetop and add fresh toppings before serving.