Spicy Black Bean and Rice Bowls with Poblano and Pepper Jack

Rice and beans are a classic 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 served over fluffy rice studded with scallions. A fresh tomato salsa, melted Pepper Jack cheese and a spiced crema finish the bowl with bright, bold flavors.

This dish is perfect for a quick weeknight dinner. It comes together in about 25 minutes and uses simple ingredients you can find at any grocery store. The combination of textures and tastes-creamy, crunchy, spicy and cool-makes every bite exciting.

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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 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 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 another small bowl, combine sour cream and ½ teaspoon 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 in black beans, remaining southwest spice blend and 1 tablespoon butter. 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 remaining 1 tablespoon butter until melted. Divide rice between bowls. Top with bean mixture, pepper jack cheese, tomato salsa and crema. Garnish with remaining scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can use long-grain white rice, basmati or even brown rice. Adjust the cooking time and water amount according to the rice package instructions.

Is this recipe vegetarian?

Yes, this recipe is vegetarian. It contains dairy (sour cream, butter, cheese), so it is not vegan. To make it vegan, use plant-based sour cream, butter and cheese or omit them.

Can I make this dish ahead of time?

The components can be prepared in advance. Cook the rice and bean mixture, then store separately in the fridge. Assemble the bowls just before serving, reheating the rice and beans as needed.