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
- 4 oz. Black Beans
- ½ cup Basmati Rice
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3 oz. Shredded Oaxaca Cheese
- 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) d3VRVN3D
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Calories400
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Carbohydrates45g
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Net Carbs36g
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Fat18g
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Protein19g
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Sodium1610mg
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 using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using ground beef, break up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using ground turkey, break up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. If using Impossible burger, break up burger until heated through, 4-6 minutes. Add to filling as desired.
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1 Cook the Rice
Bring a small pot with rice, seasoning blend, enchilada sauce, a pinch of salt, 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.
Halve and juice lime.Drain black beans in a wire-mesh strainer and rinse.Coarsely chop cilantro (no need to stem).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), black 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 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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