Meal Kit
Cheesy Spanish-Style Rice Stuffed Poblanos
with pico de gallo and sour cream
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk
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Under %{max_calories} caloriesVegetarian
Chef
Ryan Pugh
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 Poblano Peppers
- 2 Roma Tomatoes
- ½ cup Basmati Rice
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3 oz. Shredded Oaxaca Cheese
- 3 oz. Black Beans
- 1 Lime
- 2 fl. oz. Red Enchilada Sauce
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2 oz. Sour Cream
- ¼ oz. Cilantro
- 1 tsp. Fajita Seasoning
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.
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Nutrition (per serving) MqgRXGPn
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Calories390
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Carbohydrates42g
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Net Carbs34g
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Fat18g
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Protein18g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 2 Mixing Bowls
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
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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.
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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 Prepare the Ingredients
Core tomatoes and cut into 1/2" 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 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 Fill the Peppers
In a mixing bowl, combine rice, 2/3 the cheese (reserve remaining for topping), beans, 1 tsp. lime juice (reserve remaining for pico de gallo), and 1/4 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 Make Pico de Gallo and Finish Dish
In another mixing bowl, combine tomatoes, cilantro, 1 Tbsp. remaining lime juice, 1 tsp. olive oil, and 1/4 tsp. salt.
Plate dish as pictured on front of card, garnishing with pico de gallo and sour cream. Bon appétit!
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