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Frijoles Fresca Bowls

Frijoles Fresca Bowls

with Scallion Rice & 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!


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

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


¾ cup

Jasmine Rice

1 unit

Poblano Pepper

13.4 ounce

Black Beans

1 unit

Roma Tomato

4 tablespoon

Sour Cream


1 tablespoon

Southwest Spice Blend

7.06 ounce

Green Salsa

½ cup

Pepper Jack Cheese


Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Vegetable Oil

½ teaspoon


2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories920 kcal
Fat39 g
Saturated Fat18 g
Carbohydrate112 g
Sugar6 g
Dietary Fiber14 g
Protein19 g
Cholesterol80 mg
Sodium1260 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.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• 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 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, core, deseed, and dice poblano into ½-inch pieces. Drain and rinse 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.


• 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.