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 roasted poblano pepper and tangy salsa verde, creating a rich, smoky stew that pairs perfectly with fluffy scallion rice.

Top it all off with a bright tomato salsa, melted pepper jack cheese and a drizzle of spiced crema for a bowl that’s as satisfying as it is delicious. Ready in under 30 minutes, this dish is perfect for busy weeknights when you crave something hearty and flavorful.

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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. Thinly slice scallions, separating white and green parts. Heat a drizzle of vegetable 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. 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 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 drizzle of olive oil. Season with salt and pepper.
3. In another small bowl, mix sour cream with ½ tsp southwest spice blend (1 tsp for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency.
4. 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.
5. Stir black beans, remaining southwest spice blend and 1 tbsp butter (2 tbsp for 4 servings) into the 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. Remove from heat.
6. Fluff rice with a fork; stir in remaining 1 tbsp butter until melted. Divide rice between bowls. Top with bean mixture, pepper jack cheese, tomato salsa and crema. Garnish with remaining scallion greens.

Recipe Tips

FAQ

Can I use a different type of bean?

Yes, pinto or kidney beans work well in this recipe.

Is this dish vegetarian?

Yes, it is vegetarian. To make it vegan, omit the cheese and sour cream or use plant-based alternatives.

How can I make this recipe spicier?

Add a diced jalapeño along with the poblano or stir in hot sauce to taste.