All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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?)
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.
You Will Need
Before You Cook
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.
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.
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.
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.
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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