Frijoles Fresca Bowls

🥘 Ingredients

• black beans
  15 oz
• black pepper
  ½ tsp
• butter
  1 tbsp
• cooking oil
  1 tbsp
• green salsa
  ½ cup
• jasmine rice
  1 c
• long green pepper
  1 piece
• olive oil
  2 tbsp
• pepper jack cheese
  ½ cup
• salt
  1 tsp
• scallions
  3 pieces
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp
• sugar
  ½ tsp
• tomato
  1 piece

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan

1. 

   1

   scallions cooking oil jasmine rice tomato long green pepper black beans olive oil salt black pepper sour cream southwest spice blend butter green salsa sugar pepper jack cheese

   scallions: 3 pieces, cooking oil: 1 tbsp, jasmine rice: 1 c, tomato: 1 piece, long green pepper: 1 piece, black beans: 15 oz, olive oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp, sour cream: 2 tbsp, southwest spice blend: 1 tsp, butter: 1 tbsp, green salsa: ½ cup, sugar: ½ tsp, pepper jack cheese: ½ cup
2. 

   2

   Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallion whites and cook until softened, ⏱️ 1 minute . Stir in jasmine rice and 1¼ cups water. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.
3. 

   3

   While rice cooks, finely dice tomato. Core, deseed, and dice long green pepper into ½-inch pieces. Drain and rinse black beans. In a small bowl , combine tomato, half the scallion greens, and a large drizzle of olive oil. Season generously with salt and black pepper.
4. 

   4

   In a second small bowl , combine sour cream with ½ tsp southwest spice blend. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
5. 

   5

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add long green pepper and cook, stirring occasionally, until softened and lightly browned, ⏱️ 4 minutes . Season with salt and black pepper. Reduce heat to medium.
6. 

   6

   Stir black beans, remaining southwest spice blend, and 1 tbsp butter into pan with long green pepper. Cook, stirring, until mixture is fragrant and butter has melted, ⏱️ 1 minute . Stir in green salsa and ½ tsp sugar. Cook, stirring occasionally, until beans are softened, ⏱️ 2 minutes . Season with salt and black pepper. Turn off heat.
7. 7

   Fluff rice with a fork; stir in 1 tbsp butter until melted. Divide rice between bowls and top with bean mixture, pepper jack cheese, salsa fresca, and crema. Garnish with remaining scallion greens and serve.