Frijoles Fresca Bowls
with Scallion Rice & Pepper Jack
- Milk
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!
Ingredients
4 tablespoon
Sour Cream
½ cup
Pepper Jack Cheese
(Contains: Milk)
1 unit
Long Green Pepper
1 unit
Black Beans
1 unit
Green Salsa
1 unit
Tomato
2 unit
Scallions
¾ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry 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 minute. • Stir in rice and 1¼ cups water (2¼ cups for 4 servings). 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.
• While rice cooks, finely dice tomato. Core, deseed, and dice poblano into ½-inch pieces. Drain and rinse beans. • In a small bowl, combine tomato, half the scallion greens, and a large drizzle of olive oil. Season generously with salt and pepper.
• In a second small bowl, combine sour cream with ½ tsp Southwest Spice (1 tsp for 4 servings). (You’ll use the remaining Southwest Spice later.) Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• 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.
• Stir beans, remaining Southwest Spice, and 1 TBSP butter (2 TBSP for 4 servings) into pan with poblano. Cook, stirring, until mixture is 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.
• Fluff rice with a fork; stir in 1 TBSP butter until melted. • Divide rice between bowls and top with bean mixture, pepper jack, salsa fresca, and crema. Garnish with remaining scallion greens and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious blend of flavors, though some found it a bit bland and suggested adding extra seasoning or lime 🍋.
- Ease of prep: Quick and easy to make, with accurate prep times; great for busy weeknights.
- Suggestions: Consider adding avocado, cilantro, onion, or corn for more flavor and texture. Serve with tortilla chips for crunch.
- Portions: Filling for most, though some wanted more veggies and less rice. A few found it light for the calorie count.
- Spice level: Opinions varied; some found it perfectly spicy while others wanted more heat. Adjust seasoning to taste.
Reviews from our home cooks
This was delicious! I thought it would be too spicy but it was perfect. I squeezed a bit of lime of the finished dish for a tangy kick. And it was so quick to make and filling. I've noticed that many of the rice recipes don't call for enough water. I always have to add about 1/2 a cup more.
This one is our new favorite meatless Monday dish. Super easy and filling. One suggestion, and I'm not sure I missed it on the recipe card, but the rice needs seasoning. The scallion butter is delicious, but I also added salt to my water and the rice came out perfect.
We added turkey smoked sausage but it didnt need it. Its delicious - hits all the senses. A little sour from green salsa, smooth earthy beans, fresh tomatoes and scallions all over the perfect rice. We did add some lime and omitted the butter.
Loved this bowl! I forgot to make it the week I got it and ended up pairing it with the Beef Flautas Supreme the next week. I love a good rice bowl so I'll definitely be making this again!
Very delicious 😋 All the ingredients paired well with each other. The rice was fluffy moist. Very Spicy. I only used half of the pepper. The next day I used some tortillas. Soooooo Good😋!!
Lots of flavor in this bowl and very filling! This is the first dish out of the first box I tried. Easy to whip together and nice change up to my regular weekly recipes. We've become burned out with repeating the same recipes, but this week has really changed things up and so easy to make.
The rice bowl type meals are some of my favorites! Just so easy to make and so filling. If I ever have anything extra to use up in the fridge for veggies, I always throw them in these meals as well.
For a Hall of Famer, we felt underwhelmed. The recipe warned it was 920 calories each, and the heaviness we felt after eating confirmed it. The cheesiness was almost too much that it tasted more like a black bean chili than a bowl. While it was easy to make, had a good amount of spice, and the scallion rice was flavorful, we would not order again.
The picture doesn't it do it justice. It's really good. This is more of a burrito bowl than it appears. Lots of yummy rice and spiced beans. Real good. Radishes went surprisingly well with it.
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