Frijoles Fresca Bowls

Name: Frijoles Fresca Bowls with Tomato & Pepper Jack
Yield: 2 servings
Ingredients: 4 tbsp Sour Cream; 1/2 cup Pepper Jack Cheese; 1 unit Long Green Pepper; 1 Black Beans; 1 Salsa; 1 Tomato; 3/4 cup Rice; 1 tbsp Southwest Spice Blend; tsp Salt, tsp; tsp Black Pepper, tsp

with Tomato & Pepper Jack

By Recipe0 System

Rice and beans are an iconic duo. The classic combo is simple, nourishing, and super easy to whip up. Well, our chefs have officially broken the pair 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 jasmine rice and topped with juicy diced tomato, pepper jack, and spiced crema. One bite and you’ll be wondering where these bowls have BEAN all your life.

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

4 tbsp Sour Cream
1/2 cup Pepper Jack Cheese
1 unit Long Green Pepper
1 Black Beans
1 Salsa
1 Tomato
3/4 cup Rice
1 tbsp Southwest Spice Blend
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

In a small pot, combine 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.
2

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 with a large drizzle of olive oil. Season generously with salt and pepper.
3

In a second small bowl, combine sour cream and ½ tsp Southwest Spice (1 tsp for 4 servings). (You’ll use the rest of the Southwest Spice 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 poblano and cook, stirring occasionally, until softened and lightly browned, 4-5 minutes. Season with salt and pepper.

Reduce heat to medium.
5

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.
6

Fluff rice with a fork; stir in 1 TBSP butter until melted.

Divide rice between bowls and top with bean mixture, pepper jack, tomato, and crema.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.