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

Rice and beans are the ultimate comfort food duo-simple, nourishing and endlessly satisfying. This recipe takes that classic pairing to new heights with creamy black beans stewed with poblano pepper and tangy salsa verde, then ladled over fluffy scallion-studded rice.

Top it all off with a bright tomato salsa fresca, melted pepper jack cheese and a drizzle of spiced crema for a bowl that’s bursting with flavor and texture. Double the salsa, double the fun!

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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 white parts from green tops. 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 heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, core, deseed and dice the poblano into ½-inch pieces. Drain and rinse the black beans. Finely dice the Roma tomato. In a small bowl, combine tomato, half the scallion greens and a drizzle of olive oil. Season generously with salt and pepper; set aside.
3. In another small bowl, combine sour cream with ½ teaspoon of the 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 diced poblano and cook, stirring occasionally, until softened and lightly browned, 4-5 minutes. Season with salt and pepper. Reduce heat to medium.
5. Stir in the black beans, remaining Southwest spice blend and 1 tablespoon butter. Cook, stirring, until fragrant and butter has melted, 1-2 minutes. Stir in the green salsa and ½ teaspoon sugar. Cook, stirring occasionally, until beans are softened, 1-3 minutes. Season with salt and pepper. Remove from heat.
6. Fluff the cooked rice with a fork; stir in remaining 1 tablespoon butter until melted. Divide rice among bowls. Top with bean mixture, shredded pepper jack cheese, tomato salsa fresca and a drizzle of spiced crema. Garnish with remaining scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice, basmati or even brown rice. Adjust cooking time and liquid accordingly.

What can I use instead of pepper jack cheese?

Monterey Jack, cheddar or a Mexican blend cheese work well. For a dairy-free option, use vegan shredded cheese or omit.

Can I make this recipe ahead of time?

Yes, you can prepare the rice, bean mixture and salsa fresca separately. Assemble bowls just before serving to keep the rice and toppings fresh.