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Frijoles Fresca Bowls

Frijoles Fresca Bowls

with Scallion Rice and Pepper Jack

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Rice and beans are the pinnacle of comfort food. The classic combo is simple, nourishing, and super easy to whip up. Well, our chefs have officially broken them out of their comfort-zone (in the very best way)! The results? Creamy black beans stewed with poblano and tangy salsa verde, then ladled over fluffy scallion-studded rice and topped with fresh tomato salsa, Pepper Jack, and spiced crema. Double the salsa, double the fun!

Tags:Spicy
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Scallions

¾ cup

Jasmine Rice

1 unit

Poblano Pepper

13.4 ounce

Black Beans

1 unit

Roma Tomato

4 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Southwest Spice Blend

7.06 ounce

Green Salsa

½ cup

Pepper Jack Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Vegetable Oil

½ teaspoon

Sugar

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3849 kJ
Calories920 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate100 g
Sugar6 g
Dietary Fiber24 g
Protein27 g
Cholesterol80 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Cook Rice
Cook Rice
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, 1-2 minutes. Stir in rice and 1¼ cups water (2¼ cups for 4 servings); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until tender, 15-18 minutes.

Prep and Make Salsa Fresca
Prep and Make Salsa Fresca
2

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.

Make Crema
Make Crema
3

In a second small bowl, combine sour cream and ½ tsp Southwest Spice (1 tsp for 4 servings; you’ll use more later). Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.

Cook Poblano
Cook Poblano
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.

Cook Beans
Cook Beans
5

Stir black beans, remaining Southwest Spice, and 1 TBSP butter (2 TBSP for 4 servings) into 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. Turn off heat.

Finish and Serve
Finish and Serve
6

Fluff rice with a fork; stir in 1 TBSP butter until melted. Divide between bowls and top with black bean mixture. Top with cheese, salsa fresca, and crema. Garnish with remaining scallion greens.