Meal Kit

Cheesy Spanish-Style 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

Calories Conscious
Vegetarian
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 you!
A note about serious food allergies

We love a good side of rice and beans, but you know what we love more? Stuffing Spanish-style 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)

  • 3 oz. Black Beans
  • 1 Lime
  • 3 Poblano Peppers
  • Info
    3 oz. Shredded Oaxacan Cheese
  • 1 tsp. Fajita Seasoning
  • ½ cup Basmati Rice
  • 2 fl. oz. Red Enchilada Sauce
  • 2 Roma Tomatoes
  • 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
    492
  • Carbohydrates
    65g
  • Fat
    17g
  • Protein
    20g
  • Sodium
    1361mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Wire-Mesh Strainer

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • Meatlovers! If adding protein, season with a pinch of salt and pepper and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using Beyond sausage, crumble into bite-sized pieces. Stir often, breaking up "sausage" until it reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Vegetarian sausage will not brown. If using shrimp, pat dry before seasoning and cook undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes. If using diced chicken, pat dry before seasoning and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Add to peppers as desired.

  1. 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.

  2. 2

    Prepare the Ingredients

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

  3. 3

    Roast the Peppers

    Place poblano peppers on prepared baking sheet, cut side down. Spray with cooking spray and season with a pinch of salt. 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.

  4. 4

    Fill the Peppers

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

  5. 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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