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

Rice and beans are the ultimate comfort food, but this recipe takes them to a whole new level. Creamy black beans are simmered with roasted poblano pepper and tangy salsa verde, then ladled over fluffy jasmine rice studded with scallions. The bowl is finished with a bright tomato salsa, melted Pepper Jack cheese and a drizzle of spiced crema.

This dish is a fiesta of flavors and textures-smoky, creamy, fresh and just a little spicy. It’s a satisfying weeknight dinner that comes together quickly with simple ingredients.

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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 and green parts. Heat a drizzle of vegetable oil in a small pot over medium-high heat. Add scallion whites and cook until softened, about 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.
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 large drizzle of olive oil. Season generously with salt and pepper; set salsa fresca aside.
3. In another small bowl, combine sour cream and ½ teaspoon Southwest spice blend (1 teaspoon for 4 servings; you’ll use more later). Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Set crema 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 blend and 1 tablespoon butter (2 tablespoons 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 teaspoon sugar (1 teaspoon for 4 servings). 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 tablespoon butter until melted. Divide rice between bowls. Top with black bean mixture, then sprinkle with Pepper Jack cheese. Spoon salsa fresca over the top and drizzle with crema. Garnish with remaining scallion greens.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute long-grain white rice, basmati or brown rice. Adjust cooking time and liquid according to package directions.

How do I store leftovers?

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

Can I make this dish dairy-free?

Absolutely. Use a dairy-free sour cream alternative and omit the cheese or use a vegan cheese shreds. The butter can be replaced with olive oil or vegan butter.