Directions: |
Directions:1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 1 minute. Stir in rice and 2 1/4 c. water; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, core, deseed, and dice poblano into 1/2 inch pieces. Drain and rinse beans. Finely dice tomato. In a small bowl, combine tomato, half the scallion greens, and a large drizzle of olive oil. Season generously with salt and pepper.
3. In a small bowl, combine garlic powder, cumin, and chili powder. In another small bowl, combine sour cream and 1 tsp of spice mixture. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano and cook, stirring occasionally, until softened and lightly browned, 4-5 minutes. Season with salt and pepper. Reduce heat to medium.
5. Stir beans, remaining spice blend, and 2 tbs butter into pan with poblano. Cook, stirring, until mixture is fragrant and butter has melted, 1-2 minutes. Stir in green salsa and 1 tsp sugar. Cook, stirring occasionally, until beans are softened, 1-3 minutes. Season with salt and pepper. Turn off heat.
6. Fluff rice with a fork. Stir in 1 tb butter until melted. Divide rice between bowls and top with bean mixture. Top with pepper jack, salsa fresca from step 2, and sour cream crema from step 3. Garnish with remaining scallion greens and serve. |
This recipe for Frijoles Fresca Bowls is from