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Beef & Frijoles Fresca Bowls with Scallion Rice, Radishes & Pepper Jack

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 green pepper 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!

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Spicy Fair Climate Score
Prep: 25 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 2 scallions
  • 0.75 cups jasmine rice
  • 1 long green pepper
  • 1 black beans
  • 1 tomato
  • 3 tbsp sour cream
  • 1 tbsp southwest spice blend
  • 7.06 oz green salsa
  • 0.5 cups pepper jack cheese
  • 1 tbsp olive oil
  • 1 tsp cooking oil
  • 0.5 tsp sugar
  • 2 tbsp butter
  • salt
  • pepper
  • 3 radishes
  • 10 oz ground beef
  • 4 scallions
  • 1.5 cup jasmine rice
  • 2 long green peppers
  • 2 black beans
  • 2 tomatoes
  • 6 tbsp sour cream
  • 2 tbsp southwest spice blend
  • 14.12 oz green salsa
  • 1 cup pepper jack cheese
  • 1 tbsp olive oil
  • 1 tsp cooking oil
  • 1 tsp sugar
  • 3 tbsp butter
  • salt
  • pepper
  • 6 radishes
  • 20 oz ground beef

Instructions

  1. • Wash and dry produce.
    • Trim and thinly slice scallions,
    separating whites from greens. Trim
    and thinly slice radishes.
    • 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 1 1⁄4 cups water (2 1⁄4 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.
  2. • While rice cooks, finely dice tomato.
    Core, deseed, and dice green pepper into
    1⁄2-inch pieces. Drain and rinse beans.
    • In a small bowl, combine tomato,
    scallion greens, 1 tsp green salsa (2 tsp
    for 4 servings; you’ll use the rest later),
    and a large drizzle of olive oil. Season
    generously with salt and pepper.
  3. • In a second small bowl, combine sour
    cream with 1⁄2 tsp Southwest Spice
    Blend (1 tsp for 4 servings; you’ll use the
    rest later). Add water 1 tsp at a time until
    mixture reaches a drizzling consistency.
  4. • Heat a drizzle of olive oil in a large pan
    over medium-high heat. Add green
    pepper and cook, stirring occasionally,
    until softened and lightly browned,
    4-5 minutes. Season with salt and pepper.
    • Reduce heat to medium.
    Add beef or turkey to pan along with
    green pepper; season with salt and
    pepper. Cook, breaking up meat into
    pieces, until beef or turkey is browned
    and cooked through and green pepper
    is softened, 4-6 minutes. TIP: If there’s
    excess grease in your pan, carefully
    pour it out.
  5. • Stir beans, remaining Southwest Spice
    Blend, and 1 TBSP butter (2 TBSP for
    4 servings) into pan with green pepper.
    Cook, stirring, until mixture is fragrant
    and butter has melted, 1-2 minutes.
    • Stir in remaining green salsa and 1⁄2 tsp
    sugar (1 tsp for 4). 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 1 TBSP butter
    until melted.
    • Divide rice between bowls and top with
    bean mixture, pepper jack, salsa fresca,
    radishes, and crema. Serve.