Cheesy Spanish Rice Stuffed Poblanos

with pico de gallo and sour cream

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk

Vegetarian
A note about serious food allergies

We love a good side of rice and beans, but you know what we love more? Stuffing Spanish rice and black beans into a roasted poblano, then topping it with melty cheese. Tomato salsa and sour cream on top just add to the things we love about this dish. Do you know what else we love? Our customers and that's why we've given this meal to you. (Too creepy?)

In Your Box (serves 2)

  • 4 oz. Black Beans
  • 1 Lime
  • 2 tsp. Fajita Seasoning
  • ½ cup Basmati Rice
  • Info
    3 oz. Shredded Oaxacan Cheese
  • 2 fl. oz. Red Enchilada Sauce
  • 2 Roma Tomatoes
  • 3 Poblano Peppers
  • Info
    2 oz. Sour Cream
  • ¼ oz. Cilantro

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    545
  • Carbohydrates
    66g
  • Fat
    22g
  • Protein
    21g
  • Sodium
    1438mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with rice, seasoning blend, enchilada sauce, and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Core tomatoes and cut into ½" dice. Coarsely chop cilantro (no need to stem). Halve and juice lime. Rinse and drain beans. Stem poblano peppers, seed, and halve lengthwise. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

  • Step 3 - Roast the Peppers
    3

    Roast the Peppers

    Place poblano peppers on prepared baking sheet, cut side down. Spray with cooking spray. Roast in hot oven until peppers are tender, but not completely cooked, 10-12 minutes. Don't worry if peppers char a bit; this adds flavor to the dish.

  • Step 4 - Fill the Peppers
    4

    Fill the Peppers

    In a mixing bowl, combine rice, ⅔ the cheese (reserve remaining for topping), beans, ¼ tsp. salt, and 1 tsp. lime juice (reserve remaining for pico de gallo). Carefully, flip peppers cut-side up and distribute rice-beans mixture evenly among halves. Top with remaining cheese. Roast in hot oven until cheese is melted, 5-7 minutes. While peppers roast, make pico de gallo.

  • Step 5 - Make Pico de Gallo and Finish Dish
    5

    Make Pico de Gallo and Finish Dish

    In another mixing bowl, combine tomatoes, cilantro, 1 Tbsp. remaining lime juice, 1 tsp. olive oil, and ¼ tsp. salt. Plate dish as pictured on front of card, garnishing with pico de gallo and sour cream. Bon appétit!

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