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 Dec 2025- Flavor: Many loved the delicious blend of flavors, though some found it a bit bland and suggested adding more seasoning or spice 🌶️.
- Ease of prep: Quick and easy to make, with accurate prep and cook times; great for busy weeknights.
- Suggestions: Consider adding protein like chicken or steak, corn, avocado, cilantro, lime juice, or serving with tortilla chips for crunch.
- Portions: Filling for most, though some wanted more veggies and less rice; leftovers work well in burritos or with added toppings.
- Vegetarian appeal: Many meat-eaters were pleasantly surprised by how satisfying and flavorful this meatless dish was.
