Black Bean and Poblano Rice Bowls with Pepper Jack and Salsa Fresca

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 tender poblano peppers and tangy green salsa, then ladled over fluffy rice studded with scallions. Each bowl is topped with a bright tomato salsa, melted pepper jack cheese and a drizzle of spiced crema.

This dish is packed with bold flavors and satisfying textures, making it a perfect weeknight dinner that comes together quickly. The combination of smoky, creamy and fresh elements will have everyone asking for seconds.

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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. 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, about 1 minute. Stir in rice and 1¼ cups water. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, 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. Set aside.
3. In a second small bowl, combine sour cream with ½ tsp Southwest Spice blend. 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 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 and 1 tablespoon butter into the pan with poblano. Cook, stirring, until fragrant and butter has melted, 1-2 minutes. Stir in green salsa and ½ teaspoon sugar. Cook, stirring occasionally, until beans are softened, 1-3 minutes. Season with salt and pepper. Turn off heat.
6. Fluff rice with a fork; stir in 1 tablespoon butter until melted. Divide rice between bowls. Top with bean mixture, shredded pepper jack cheese, salsa fresca and a drizzle of spiced crema. Garnish with remaining scallion greens.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but adjust the cooking time and water amount according to package directions, as brown rice takes longer to cook.

Can I substitute the black beans with another bean?

Absolutely. Pinto or kidney beans work well in this recipe.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.